Shaved Steak Tacos
If Joe had to pick one meal to live on for the rest of his life, it would for sure be tacos. He'd be sad to say goodbye to his favorite lasagna, but I'm positive his love of all-things-tacos would prevail. Prior to the Twenty to Table project, we ate tacos at least once (maybe twice) a week, and it's been a really easy transition to move to supporting all local vendors with our frequent taco habit.
We'll make tacos with just about anything, using a hearty option (like steak, ground sirloin, fish or even sweet potato and bean hash) as the filling, and then topping with a variety of crunchy toppings like pea shoots, homemade pickled jalapenos or kimchi, or in this case an asparagus and red onion salsa.
We've had so much fresh local asparagus lately, that I've been finding ways to incorporate it creatively into our meals. This seemed like a great option, and I love raw asparagus, so it was a delicious choice!
Shaved Steak Tacos with Quick-Pickle Asparagus Salsa
- ½ lb london broil
- 6 spears asparagus
- Shredded cheese
- Corn tortillas
- Garlic, minced
- Chipotle powder or mixed dried peppers
- Red onion, chopped
- Local honey
- Apple cider vinegar
- Use a large sharp knife to shave thin strips of london broil, working against the grain. This works particularly well if the meat is frozen
- Make topping by thinly slicing asparagus on the bias. Mince red or white onion. Combine shaved asparagus and red onion in a small bowl with a squeeze of honey, a tbs of cider vinegar, and a small sprinkle of grainy salt
- Warm tortillas on flat griddle, topped with cheese, to crisp outside and melt cheese
- Heat cast iron skillet until hot
- Rub pepper/chopped garlic in with the meat
- Sear very quickly (less than a minute) just until meat is cooked in hot pan
- Transfer the meat to the tortillas with melted cheese
- Top with asparagus mixture and microgreens if desired. We sometimes add pickled jalapenos if we have them!
- Tip: If you prefer your asparagus cooked, you can heat the mixture of honey and vinegar until nearly boiling prior to pouring over asparagus.
- London broil: Sprindell Farm, Littleton MA
- Red onion: Verrill Farm, Concord MA
- Organic Corn tortillas: Idylewilde Farm, Acton MA
- Asparagus: Barrett's Mill Farm, Concord MA
- Garlic: Springdell Farm, Littleton MA
- Cheese, chipotle powder and honey: Idylewilde Farm, Acton MA