I love Mexican food which can be a bit of a problem eating night shade and cow dairy free.  Here is my adaptation of a classic. When I can find it, I use flank steak. This tricky cut is absolutely fabulous.  Any steak cut works so don’t be afraid to experiment.  I have even tried tougher roasts, I just marinade them longer to break down the fibers.  If you want to forgo the tequila, add the same amount of vinegar. The tequila helps to tenderize and imparts a smoky flavor.

STEAK MARINADE

• 4 garlic cloves, minced
• 1 large handful fresh cilantro leaves, finely chopped
• 2 limes, juiced
• 1 orange, juiced
• 1 oz of good tequila (if you wont drink it, don’t cook with it)
• 1/4 cup olive oil
• 1/2 teaspoon white pepper
• 1/4  teaspoon cumin
• 1/4  teaspoon ginger
• 1/4  teaspoon cinnamon
• Salt and black pepper

TACOS

• 2 pound flank steak
• Tortillas
• Chopped onion
• Manchego cheese, grated
• Cilantro
• Red or green cabbage
• Sliced limes

INSTRUCTIONS:

1. Marinade the steak for at least 1 hour but not more than 8
2. Grill over high heat 7 minute a side for medium rare
3. Allow to rest for 5 minutes, then slice against the grain into thin strips
4. Place on homemade tortillas and finish with your favorite toppings