Grilled Asparagus Taco

Grilled Asparagus TacoThis is a fun family meal for the weekend, especially as local Ontario asparagus is a fresh spring vegetable! Combine tasty Ontario ingredients with mouth-watering beef for a dish sure to bring everyone to the table.

Tacos

12 Corn Tortillas
1 lb Fresh Ontario Asparagus, grilled
1 Marinated Ontario Flank Stank, sliced (see preparation recipe below)
1 Pickles Red Onions (see preparation recipe below)
1 cup Pepper Jack cheese, shredded; or crumbled Feta
1 Avocado, sliced, optional
Olive Oil
Salt & Pepper
Fresh Cilantro, optional
Salsa, optional

Clean the asparagus, snap woody ends, drizzle over olive oil and season with salt and pepper.

Preheat the grill to medium. Add asparagus and the marinated flank steak. Flip everything after about 4 minutes. Watching not to char the smaller asparagus ends. Allow the steak to cook approximately 10-12 minutes to medium-rare. Let the steak rest. 5 minutes before slicing thinly.

Warm the tortillas on the grill, each side for about 1-2 minutes.

To assemble, add asparagus, sliced steak, cheese, prepared pickled onions and other toppings like cilantro, avocado or salsa to taste.

Marinated Flank Steak

1/3 cup Olive Oil
½ Bunch Cilantro, finely chopped (about ½ cup)
1 tbsp Chili Flakes
1 tsp Sea Salt
1 tsp Cumin
2 Limes, juices
2 cloves Garlic, minced

Pulse everything in a blender or finely chop the cilantro and combine with the remaining ingredients. Add steak and marinade to a zippered, sealable bag. Refrigerate for 1 hour or up to overnight.

Heat the grill to medium. Remove the steak from the marinade. Grill the steak for about 6 minutes. Turn over and grill for an additional 5 minutes to medium rare; Internal temperature of 135ºF

Let the steak rest for about 5 minutes before slicing against the grain, into thin strips.

Pickled Red Onions

1 Large Red Onion, very thinly sliced
¼ cup White Wine Vinegar, or Apple Cider Vinegar
1 tsp Honey Salt
½ tsp Sea Salt

Peel and thinly slice the onion. Place in a large bowl and pour over enough boiling water to cover. Leave for about 30 seconds and strain.
Return the onions to the bowl and add vinegar, honey and salt.

Toss well to combine and cover the onions. Cover the bowl with plastic wrap and leave for about 1 hour or until ready to serve.

Recipes developed by Asparagus Farmers of Ontario and Beef Farmers of Ontario.