A great way to reduce high blood pressure is to get enough potassium, found in foods like avocado and bananas. These grilled steak tacos get their heat from an avocado-jalapeno.
Extra virgin olive oil
1 large onion - half cut into 1/2 inch dice, half sliced 1/4 inch thick
1 garlic clove, minced
1 pound tomatillos - husked and chopped
1 Hass avocado, diced or smashed
1/2 cup chopped cilantro
1 tablespoon fresh lime juice
Salt and freshly ground pepper
2 links of fresh chorizo
1/2 pound queso panela or halloumi cheese, cut into squares
One 1 1/2 pound flank steak
Heat a grill pan. Grill the jalapenos until charred. Stem and seed the jalapenos; finely dice 2 of them. Thinly dice the remaining jalapenos and reserve them on a platter.
In a saucepan, heat 2 tablespoons of olive oil. Add the diced jalapenos and onion and the garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer to a bowl and let cool. Stir in the avocado, cilantro, and lime juice; season with salt and pepper.
Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.
Oil the steak; season with salt and pepper. Grill over moderately high heat, turning once, 8 minutes for medium-rare. Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with accompaniments.
Serve with warm flour tortillas and Enjoy!
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*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
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