I am officially hanging up my apron as a short order cook. My husband texted on the way home from soccer practice with our toddler to tell me our little guy asked for “real” pizza for lunch. Luckily I had a few leftover slices in the fridge, but when I presented him with his plate, he told me he wanted a pizza bagel instead. I had to remind myself that the only way to survive is to laugh.
My most successful attempts to overcome toddler mealtime indecision and for us eat as a family is to make deconstructable meals. Then everyone can take what they want and be happy. My husband and I enjoyed these grilled steak tacos with the fixings—him minus the jalapenos—while I simplified our tot’s per his request. I even stretched the pico de gallo into a grain bowl for lunch the next day.
Grilled Steak Tacos
For steak & corn
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 – 1-1/4 pound sirloin steak
2 corn cobs, shucked
For pico de gallo
1 handful cherry tomatoes, halved or quartered, if large
1/2 small onion, roughly chopped
1 jalapeno, thinly sliced
1 tablespoon chopped fresh cilantro
Juice of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Tortillas for serving
1-15 ounce can black beans, rinsed and drained
Chopped cilantro for serving
Preheat a gas or charcoal grill on high heat.
For the steak, combine the cumin, chili powder, paprika, garlic powder, onion powder, salt & pepper. Rub the mixture on both sides of the steak. Grill the steak for 4 minutes before turning over. Continue cooking for 3-5 minutes for rare to medium rare. Rest for 10 minutes loosely covered with foil before thinly slicing against the grain.
Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
For the pico de gallo, in a small bowl combine the tomatoes, onions, jalapenos, cilantro, lime juice, salt and pepper.
Place 2-3 slices of steak on each tortilla and top with black beans, corn, pico de gallo and cilantro.