so.

so.

hi.

it's been a long winter guys. if you're anything like me, you spent this winter eating takeout and potatoes and whimpering because it was -45 with wind chill and your wine kept freezing in the garage. i gotta confess that i just didn't feel like cooking a whole lot. i made a few pot roasts and beef stews and ate a lot of potatoes and was just cold and moody a lot of the time so nope, no cooking.

this is not cold and moody food. this is happy, tasty, almost summery food. this is what you make when
you're a cabin fevered midwesterner who hasn't felt sunlight on her pasty skin in months and when fifty five degrees might as well be seventy. my roommate and i made steak tacos using a cheap cut of cube steak but you could definitely use this on a nicer cut of meat - i'm just cheap. flank steak would be great for this and i'm testing it with chicken. if you beat me to it, let me know how it is on chicken. it's a bright, citrusy marinade with a bit of smokey heat to it and you should definitely make it.


marinade:

2 halved and sliced jalepenos - remove the seeds and for the love of god, wash your hands afterwards.
juice of three limes
1 cup olive oil
1/2 teaspoon chili powder
5 crushed garlic cloves
1 teaspoon salt

i make marinades the same way every time because i am lazy and this means fewer dishes to wash. get a large ziploc bag and place your protein of choice inside. add the ingredients to the bag, close it, and shake it all up to mix. pop it in the fridge for anywhere from one hour to twenty four hours depending on your schedule and how quickly you want food. fair warning: the longer you let it sit in the fridge, the more your fridge will reek of garlic and lime.

but if you're me, that's a good thing.

i used this marinade for steak tacos and i can't tell you how easy this is. i used a pound of cube steak and quickly seared it on a crazy hot grill for about four minutes per side. feel free to cook it longer if you prefer well done - i like my meat to have a little fight in it still. let rest for five minutes before slicing into thin strips or chopping up and serve on tortillas with guacamole, cilantro, and cheese.

i mean, i'd marry myself after eating this so you know it's good.