I'm acutely aware that we have entered the Spring Break time of year. I live in a beach town, after all.
And I've decided it's not fair. I want a Spring Break.
I want to be setting off on a trip to the Bahamas, or the Florida Keys or cruising through the Caribbean complete with zero worries, questionable decisions, liquid diets, laughing fits, beach parties, sun tans, and singing off-key while dancing on bars into the wee hours of the morning.
But I am thirty-two. And I've come to find out that thirty-two year olds with full-time jobs, mortgages, car payments, and un-boardable cane corsos don't get Spring Break. I think this is quite possibly one of the harshest realities I've had to face in adulthood.
It's a travesty.
So, much like a the guy beside me on the way to work this morning sporting a glorious mullet (and likely Levis acid washed jeans) in a teal IROC-Z blasting Prince was clinging to the golden days of the 80s, I'm clinging to the golden days of spring break 2K by finding socially acceptable excuses to whip out the bottle of tequila in the middle of the day.
I found the perfect excuse - these tacos. As a tribute to the margaritas consumed beach side many years ago, I marinated the skirt steak in blood orange juice, lime juice and tequila; only this time I used Patron instead of Sauza (there are some benefits to being a gainfully employed adult).
To further enhance my daydreams of being anywhere in the tropics without email access, commutes, or progress meetings, I topped the steak tacos with roasted pineapple, jalapeno and blood orange salsa. There's something about a fruit salsa that always makes me think of warmer weather and vacation. I mean honestly, is there anything more tropical than citrus and pineapple?
So if you are currently feeling cheated by life for aging out of spring break eligibility, make these. I found them to be an acceptable trade-off.
Personally, I'm not ready for bathing suit season anyway.
TIP: The fruit salsa is also pairs amazingly with fish. Try it.
Blood Orange and Tequila Marinated Skirt Steak Tacos with Roasted Pineapple Salsa
Prep Time: 45 minutes
Cook Time: 10-15 minutes
Total Time: 55 minutes
For the Steak
1 blood orange, juiced
2 1/2 pounds skirt steak
4 ounces tequila
1 bunch cilantro, finely chopped
3 cloves of garlic, minced
2 limes, juiced
2 blood oranges juiced
8 corn tortillas
1 cup cheddar cheese, shredded (I used Cabot Vermont White)
Sour cream and cilantro for garnish
For the Roasted Pineapple Salsa
1 pineapple, cored and quartered
1 red pepper, diced
1 green pepper, diced
3 jalapenos, halved (remove seeds to minimize spice)
1 tablespoon of coconut oil
1 red onion, diced
3 limes, juiced
Preheat oven to 400 degrees. Grease a cookie sheet (I used coconut oil) and add pineapple and jalapenos. Roast for 15 minutes, flipping pineapple and jalapenos half way through. Remove and allow to cool. Dice roasted pineapple and jalapeno and add to bowl with red pepper, green pepper, onion and juice of the three limes and blood orange. Mix well and allow to cool in fridge while steak is prepped and cooked.
Put steak in a non-reactive dish. In a bowl, mix tequila, cilantro, garlic, lime juice and blood orange juice. Pour over steak and allow to marinate for 30 minutes. To cook steak indoors, heat a large skillet over medium high heat. Remove steak from marinade and cook for 5-6 minutes per side for medium. Too cook steak outdoors, remove steak from marinade and grill over direct heat for 5-6 minutes per side for medium. Allow steak to rest for five minutes before slicing.
To Assemble Tacos:
Heat tortillas per instructions. Top warm tortilla with cheese, steak, pineapple salsa, sour cream, and cilantro.