If you are looking for a delicious and easy meal to entertain with, look no more! This is a Mexican menu but it’s light and healthy, its paleo friendly as well as gluten, dairy and grain free! It’s the perfect combination of fresh herbs and flavors and it would work beautifully with chicken or shrimp if steak is not one of your faves. I prepped most of the components so it was easy and allowed me to enjoy the evening outside!
Serve with grilled veggies, guacamole, roasted Mexican potatoes, and chimichurri sauce if desired. Pair this meal with sangria or refreshing mojitos and make this the ultimate spring/summer entertaining menu!
- Prepare guacamole ahead. If you are making potatoes start them 40 minutes before meat. (links below)
- For Steak:
- 1 lb skirt steak
- juice of 2 limes
- 1 clove garlic minced
- ½ cup olive oil
- Sea salt
- For veggies:
- olive oil
- 6 green onions, greens trimmed (leave three inches of greens above white onion)
- 1 small zucchini/yellow squash, diced
- 1 small bunch asparagus spears, cut into 1 inch pieces
- 1 cob of corn, corn removed (use sharp knife to ‘shave’ kernels off cob, omit corn if living grain free)
- ½ cup cherry tomatoes, cut in half
- Sea salt and freshly ground pepper, to taste
- Guacamole: see link below for recipe
- Steak Prep:
- Combine lime juice, olive oil and garlic in a glass baking dish. Whisk.
- Add skirt steak to marinade, turning to coat both sides. Place covered, in fridge for at least three hours.
- When you are ready to cook steak preheat grill to 400 degrees and prepare vegetables. Discard marinade and sprinkle steaks with sea salt and pepper. Set aside while you start searing veggies.
- For veggies:
- Heat a cast iron pan on high heat. When pan is hot add olive oil, coating the bottom of pan. When pan and oil are hot add onions and sear for 3 minutes, stirring occasionally.
- Add diced zucchini, cut asparagus and corn to pan. (This is when you want to add steaks to grill since they only take 4-6 minutes) Stir and continue cooking till edges of vegetables turn brown, lightly salt and pepper. Turn off heat. Add cherry tomatoes and stir.
- Grill instructions: Grill steaks on BBQ at 400 degrees, 3 minutes per side. Or use a grill pan (link above): Pan Instructions: heat olive oil in pan on high heat, when pan and oil are hot place steak on pan. Grill 3-4 minutes per side. Remove and slice against the grain on a diagonal.
Roasted Mexican Potatoes These were awesome and so good with the guacamole!
Chunky Guacamole via the Organic Kitchen-
3 avocados, peeled and diced
Juice of half a lime
½ cup Traditional Salsa (recipe above)
1 ½ tsp chopped garlic
1 tsp olive oil
½ tsp Serrano chili, minced (optional)
sea salt, to taste
Squeeze lime juice over diced avocados. Add traditional salsa, garlic, oil, sea salt and gently toss.
Best Chimichurri Sause EVER – via 40 Aprons
- 1 cup of oil (either great olive oil or use vegetable oil – you don’t want the strong taste of a mediocre olive oil here)
- ¼ cup of lemon juice
- ½ cup chopped fresh parsley
- ¼ cup chopped cilantro
- 2 tablespoons of fresh chopped garlic
- 1 tablespoon of dry oregano
- 1 tablespoon of red crushed pepper
- Salt to taste (a lot – I started with 1 tablespoon [from the original recipe] and it was salty, but delicious!)
It is recommended to hand chop everything, so your oil doesn’t turn green. It takes a bit longer but way worth it in the end!