Local Grass-Fed Steak Tacos

Yesterday we experienced one of those warm spring evenings that made it difficult to come inside. With temperatures in the 70's and that classic Carolina blue sky above, it was time to get out the grill. Here we have local grass-fed skirt steak rubbed with spices and lime, avocado, slaw, slow cooked adzuki beans, roasted sweet potato, arugula, and a chili lime coconut sauce...oh and sprouted whole grain tortillas to carry it to your mouth. Ahhh, spring!

Skirt Steak Rub:

*1 Tbsp. paprika

*1 tsp. oregano

*1/2 tsp. cumin

*1/2 tsp. sea salt

*1 clove garlic, minced

*1 Tbsp. olive oil

*zest from 1 lime

*1/4 tsp. fresh ground black pepper

Mix all ingredients together in a small bowl. Rinse skirt steak and pat dry. Massage rub onto all surfaces of the steak. Sear on a hot grill to medium rare. Allow to rest before slicing into strips for tacos.

Coconut Chili Lime Sauce:

*1/2 cup coconut milk

*squeeze of fresh lime

*1 clove garlic, pressed

*pinch of cumin

*chili powder

*sea salt

This proportions of the ingredients depends entirely on preference. Play around and taste as you go. You can add red pepper flakes or cayenne for more heat. Mix all ingredients together and spoon over tacos.

Tacos:

*small sprouted grain tortillas (Ezekiel brand is very good)

*avocado slices

*lime wedges

*cooked beans of your choice

*baked sweet potato sticks

*shredded greens or baby arugula

*grilled skirt steak, cut into thin strips

*coconut chili lime sauce

*slaw *optional

*anything else you like on a taco

Preheat oven to warm. Wrap tortillas in a damp kitchen towel. Place in oven for a few minutes. Assemble tacos and bring some chairs outside.