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Carne Asada Tacos and Grilled Corn Salsa

Carne Asada Tacos with Mango, Avocado, and Grilled Corn Salsa

Serves 2


2 lbs. skirt, flank, or flat iron steak

1/2 cup olive oil

1 can chipotle peppers in adobo sauce

Juice of 3 limes

2 cloves garlic, minced

1 Tbsp fresh cilantro, chopped


Black pepper

For salsa

Olive oil

Chili powder

2 small mangos, cut and scored with skin on and seasoned with chili powder

1 pineapple, cored and sliced

1 ear of corn

1 red pepper, halved with seeds removed

1 small red onion

1/4 cup fresh cilantro, chopped

2 limes

1 tablespoon honey

1 tablespoon tequila (or balsamic vinegar)

For tacos

Corn tortillas

1 avocado



Place oil, 1 to 3 chipotle peppers (depending on preference), lime juice, garlic, and cilantro into a blender or food processor and blend.

Pour mixture into a large ziploc bag. Add steak and marinate for at least one hour.

Preheat grill and oil grates with olive oil.

Place steak, pineapple, mango, corn, and red pepper on oiled grill.

Cook steak 8-10 minutes then flip and cook 8-10 more minutes for medium rare (or longer based on preference).

Grill mango, pineapple, red pepper, and corn a few minutes, until charred. Grill only flesh side of mango and all sides of pineapple, red pepper, and corn.

Remove everything from heat. Place foil loosely over steak and let sit while preparing salsa.

For salsa

In a large bowl, mix lime juice, honey, and tequila with a whisk.

Using a spoon, scoop flesh of mango from skin.

Chop red onion, red pepper, pineapple, and cilantro and cut corn off the cob.

Add all fruits and vegetables to dressing. Season with salt and pepper and stir.

To serve

Cut steak into strips, cutting against the grain.

Warm tortillas in a dry skillet or on grill, 30 seconds per side.

Place arugula on tortillas.

Top with steak, then salsa, then sliced avocado.


Grilled Citrus & Grape Sangria

Serves 6-8


3 cups stemmed seedless red grapes

2 oranges, cut crosswise into 1/2-inch wheels

2 lemons, cut crosswise into 1/2-inch wheels

2 bottles (1,500ml) rosé

8 ounces simple syrup

8 ounces brandy


Grill grapes over high heat, tossing occasionally, until they start to burst, about 6 minutes.

Transfer to a plate to cool.

Grill orange and lemon wheels over high heat until lightly charred, turning once, about 6 minutes.

Transfer to a plate to cool.

Place sugar and water in a small saucepan and bring to a simmer. Whisk until sugar is dissolved.

Remove from heat and let cool.

Combine mixture with wine, brandy, and grilled fruit in a large pitcher and stir well.

Refrigerate until mixture is chilled, 1-8 hours.

Serve over ice.