Lots of recipes claim they can be cooked in 20 minutes or less. Some nights are so busy, even that’s too long. “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking. It’s about surviving. It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt. Recipes found here can be cooked quickly and have minimal prep and clean-up. Some may require a little pre-planning, but many won’t.
You all know strive for authenticity, right? *sarcasm* Well, here’s the story behind this week’s recipe. My husband has been gone for a few weeks, which means my dinnertime menus have been governed by the following rules:
1) Nothing too complicated. Four year olds are appreciative of very few dinner menus besides chicken nuggets.
2) Use up stuff in the fridge and freezer.
3) It must be yummy, because I love food.
Then along came Cinco de Mayo, and since I also love Mexican food it was time to get creative. Here we go.
- flank steak
- corn tortillas
- tomato or salsa
- cabbage slaw (I used rainbow broccoli slaw to get more veggies into Conlan)
- mexican-style sour cream
- cheese (queso would be great, but I had cheddar in the fridge already)
1. Salt and pepper the flank steak, or use your fave seasoning. Throw it on the grill.
2. While grilling, mix together some sour cream and a squirt of lime. Salt & pepper to taste.
3. Stir slaw into sour cream.
4. Flip steak.
5. Chop tomato, avocado, and grate cheese.
6. Take steak off grill and allow to rest. Slice flank steak against the grain.
7. Throw tortillas on the grill for 20-30 seconds per side.
8. Quickly assemble – slaw, steak slices, tomato (or salsa), avocado, and cheese.
Pairs perfectly with a margarita (though, of course, that will add to your prep time)!
Wondering what I’m doing here? Learn more about the idea behind Surviving Dinner.