Prep time 2 hours (including marinating) Cook time 15-20 minutes
1 steak (ribeye, T-bone..)
3 bunches of garlic
Jalapenos (however many you like)
Marinate your steak for several hours in salt, pepper, and fresh lime juice. Only use FRESH lime juice.
Cut the tops off three garlics, salt and pepper them, and then drizzle them with olive oil. close them into foil.
Slice thick one onion, 1 zucchini, and any other veggies you want to grill. Put them into a bowl with a little seasoning (I use greek seasoning) and some olive oil. Add the whole jalapenos.
Light the grill, let it burn for a few minutes, then put the garlic in a cooler spot to sit on the grill for the entire time. Put the veggies on the grill. Watch the zucchini, it will burn if you don’t. Grill veggies and peppers and then remove from grill and place in a warm oven, or cover with foil to keeep warm. Leave garlic on the grill. Cook steaks to degree of doneness, We do four minutes a side. Remove garlic from the grill with the steaks. Let rest. When the garlic cools, squeeze it out and smash onto the tacos.
1 chopped red onion
2 or 3 avocados cut in chunks
juice from 2 limes
1/3 cup chopped cilantro
2 or 3 jalapenos
1 TBSP minced garlic
Cut up the onions and pour the juice from the limes over them. Let sit for 5 minutes. Chop everything else and put in the bowl with the onions. Add avocado chunks. Add salt and pepper and tabasco.
The avocado salsa recipe is from Hank Shaw’s blog, Hunter Angler Gardener Cook. His blog is awesome.
When everything is done, chop it and serve on a steamed, fresh, or grilled corn torilla, top with avocado salsa.