Berbere Steak Tacos

Author: 4/14/2018 In-Store Demo with Kristin & Andrea from Little Woods: Herbs & Teas

Ingredients:

Steak

Use 1 inch thick steaks. We prefer a flank steak or New York strip. Approximately 1T Little Woods Herbs and Teas' Berbere per steak. (Make sure rub covers both sides. Let sit 6hr or over night)

Salsa

2 Ripe avocados, diced

1 Small clove of garlic minced

1/4 of an onion finely, diced

1/2 Ripe mango, diced

1/4 Orange or red bell pepper, diced

1 Tablespoon Cilantro roughly, chopped

1/2 Lime juiced

Salt to taste

Pinch of Berbere

Coconut lime rice

1 & 1/2 Cups coconut milk

2 Cups water

2 Cups basmati rice

Half a lime juiced

1 Tablespoon cilantro

1 Teaspoon lime zest

Salt to taste

Splash of apple cider vinegar

Directions:

1. Mix salsa ingredients together in a bowl and set aside in the fridge until you are ready to build your tacos. The longer it sits the more the flavors meld together.

2. Rinse rice with water until the water runs clear. This removes the extra starch from the rice so it will not be as sticky. Set aside. Add coconut milk and water in a medium sauce pan and bring to a boil. Then add rice and simmer covered on medium/low heat for fifteen minutes. When rice is done cooking remove from pan and place in bowl. Let cool for five minutes then add cilantro, lime, apple cider vinegar, and lime zest.

3. Grill steak on high heat four minutes per side. Pull off the grill and set on a plate. Cover the plate in tin foil and let rest for 5 minutes. While meat is resting. warm Street taco tortillas on grill for approximately 30 seconds. Place tortilla on plate. Recommend two or more per person. Then slice meat against the grain. Evenly place in the center of the Street Taco tortilla. Top with a generous spoon of salsa and a sprinkle of cilantro. Serve with a lime wedge and coconut lime rice.