The people at Canadian Beef are giving five Canadian bloggers the opportunity to go to Eat Write Retreat this May. Eat Write Retreat is a food blogging conference with workshops on writing, cooking and photography. And I’m dying to go.
Although I have several vegetarian posts up, I am a meat eater. I often mess up beef so when making it for myself I tend to stick to simple recipes. These tacos are incredibly simple,perfect for a weeknight meal. They are by no means authentic Mexican cuisine, just a combination of flavours I enjoy.
I used sirloin tip steak. This is not the same as top round; if not marinated or cut very thinly it can be chewy. This recipe calls for both of those steps, so the meat works well in the tacos.
Canadian Beef Tacos
- Sirloin Tip Steak
- Juice of 2 lemons
- 2 tbsp Olive oil
- Chilli powder
- Red onion, sliced
- Red and green peppers, sliced
- Salt and pepper
- Avocado, mashed
- Lemon wedges for serving
- In a large Ziploc bag, combine the lemon juice, olive oil, and chilli powder. Add the steaks to the bag, seal and marinate for 20 minutes to an hour on the counter, or up to 4 hours in the fridge.
- When ready to serve, sautee the onions and peppers for a few minutes until slightly softened but not cooked through. Season with salt and pepper.
- Remove the steaks from the plastic bag and dry them with paper towels. Season with salt and pepper. In a large skillet on high heat, fry the steaks for 2-3 minutes a side. Let rest of 5 minutes then thinly slice. While the meat is resting warm the tortillas.
- Assemble the tacos. Place some meat on a tortilla, then the peppers and onion, and top with the mashed avocado.
Part of our Thanksgiving tradition is the morning after brunch. My aunt and uncle make us a wonderful dinner, and the following morning the guests contribute to breakfast. The last two years I’ve brought a Sweet Potato Hash.
The first time I tried this dish was at an office breakfast. My friend JB brought it, and I loved it. I asked him for the recipe numerous times, and he eventually shared it with me. Turns out I could have just Googled it. What makes this hash great is the bacon, and the fact that everything else is cooked in bacon fat. Hey, it’s Thanksgiving.
The hash is really easy to make. The longest part is the prep work, having a good knife to cut the sweet potato is key. Once the chopping is done, the dish comes together very quickly. It’s a great make ahead dish as the flavours meld together well overnight. I’ve always had this dish as part of a brunch, but it would make a great side dish for a dinner.
Sweet Potato Hash
From the Oct 2007 issue of Gourmet
- 1/2 pound sliced bacon, cut into 1/4-inch strips
- 2 medium onions, chopped
- 1 large red bell pepper, cut into thin strips
- 2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon chopped fresh thyme
- Cook the bacon in a large non stick skillet. Once cooked, remove the bacon pieces from the pan and drain on paper towels.
- Drain off some of the fat, leaving at least 2 tbsp behind. Add the onions, bell peppers, salt and pepper to the skillet. Cook until the vegetables have softened. Add the sweet potato to the skillet, then cover. Cook, stirring occasionally for 10 to 15 minutes, until sweet potato is softened. Stir in reserved bacon and thyme.
- Serve warm or at room temperature.