Tuesday, January 15, 2013

Game Day Feasting! AKA: Cumin Spiced Steak Tacos with Chipotle CherrySalsa

Like most successful families, we try to maintain a united front at all times, but when it comes to football, all bets are off! I’m from New Jersey and she’s from Georgia, so it should go without saying that my wife and I don’t necessarily see eye to eye come game day. Take it from me, there’s nothing worse than sitting next to her (yelling "RISE UP!!" every chance she gets and goading our girls to do it as well) while watching my Giants lose to her beloved Falcons. But yesterday, she and I did manage to agree on one very important thing…GAME DAY CUISINE!!

I really don’t watch too much television (unlike my wife who can probably detail the casts and major plot lines of most of the popular and not so popular shows on TV; I'm not complaining-it comes in handy on trivia night), but it seems my subconscious must be tuned in to her marathon Top Chef sessions, because once again I channeled my inner "chef-testant" and got creative in the kitchen!

Every Sunday, it seems like the same old food choices for game time: hot wings, pizza, beer, soda, chips, blah…blah…blah. Yesterday it was time for something new, and I decided that cumin spiced steak tacos with caramelized onions and chipotle cherry salsa, was the way to go...

Take it from me, it was an awesome choice! This weekend's Falcons game was a big deal down here, so we had some friends stop to watch it with us. From the moment they entered the door, the aroma of the steak seasoned with earthy cumin and smokey paprika,  grilling to perfection, had their mouths watering. Needless to say, when it was time to eat, tacos disappeared off the tray at near lighting speed. For those of you that are feeling adventurous, here’s the recipe. 

Recipe: (Yields 6-8 Tacos)

§ 2 lbs. skirt steak (1/2 inch thick)

§ 1 tbsp olive oil

§ 1 tbsp butter

§ 1 tsp smoked paprika

§ 2 tsp cumin

§ salt and pepper to taste

§ 1 yellow onion, sliced thin

§ At least 6 corn tacos, warmed

§ 1 batch chipotle cherry salsa

§ 1 handful cilantro, chopped

§ 1 handful red cabbage, shredded

§ queso fresco, crumbled

§ sour cream, optional

§ grilled shrimp, optional


1. In a pan on medium high heat add some olive oil, the onions. Cook for 8-10 minutes until soft and caramelized.

2. Rub the steak with olive oil, salt, pepper, cumin and paprika. Meanwhile, in another pan heat the oil and butter until melted.

3. On high heat, place the steak in the pan and cook on one side for 2 minutes, flipping over and cooking the other side for another 2 minutes.

4. Remove from heat and let the meat rest for 5 minutes.

5. Slice against the grain and place on the tacos. Dress with salsa, caramelized onions, cabbage, crumbled queso fresco, and cilantro on top.

Popular consensus was, next to the Falcons,  the tacos were a winner (and without the stress of that nail biting fourth quarter)! Personally, I liked them with grilled shrimp seasoned with just a little adobo. By the end the game, our guests were happy and full. I think it’s safe to say that we’ll be making them again!

1 comment:

  1. Love that you blog together <3. The recipe sounds amazing, I'll give it a go! ~Alicia


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