Quick Recipes

Grilled Beef Street Tacos

Ingredients
1 lb carne asada (flank steak)
Small taco tortillas, corn or flour
1/2 onion, diced
Cilantro, chopped
Lime wedges for finishing
Salt and pepper to taste
Salsa, optional, roja, verde, or pico de gallo

Directions
Marinate the steak by seasoning the carne asada with salt and pepper and any preferred spices you like. Let it sit for at least 30 minutes, or up to 4 hours if you want even more flavor.

Preheat your grill to medium-high so you’ll get a nice sear on the steak.

Place the steak on the hot grill and cook for about 5 to 7 minutes per side, depending on thickness and how done you like it.

Take the steak off the grill and let it rest for 5 to 10 minutes. This helps keep the juices in. Then slice it thinly against the grain.

Warm the tortillas on the grill or in a pan until they’re soft and pliable. Don’t worry if a few get a little toasted.

Assemble the tacos by adding sliced carne asada to each tortilla, then top with diced onion, chopped cilantro, and a squeeze of lime.

Serve right away with salsa if you like.

Lemon Pound Cake

Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Zest of 1 lemon
2 tablespoons lemon juice

Directions
Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside for now.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This gives you a nice, tender cake.

Add the eggs one at a time, mixing well after each addition so the batter stays smooth.

Stir in the vanilla extract, lemon zest, and lemon juice until everything is evenly combined.

Add the dry flour mixture and the buttermilk in alternating additions, beginning and ending with the flour. Mix until just combined. Don’t worry if it looks a little runny at first, that’s normal.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes, checking at the 50-minute mark. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.