It’s Super Bowl time! I would be even more excited if my Steelers were in it (we were robbed! ha!) but it’s still going to be a fun day. I know many folks look forward to the food and half-time entertainment as they do the game so let’s do it up special with these healthy beef tacos that are going to please everyone.
I saw this recipe on The Food Network and knew I would have to make it but I wanted a little heat and the avocado sauce was the perfect way to do it. And look at all those textures Some crunch, some creamy, some leafy – ohhh, this is so good, you guys!
I bet you’re thinking that the white stuff you see in the bowl with the tomatoes is cheese but you’d be wrong! I’ve been wanting to try hearts of palm for ages because I see it in the grocery store but I’m never sure how to use it. They are a little had to describe – similar to artichoke in taste but milder, long, wide, cylindrical and the texture is crisp without the cruch. The stalks are about 5 inches long and sold in cans. Most people chop them up and use them in salads. I’ve heard some like to deep-fry them but we won’t go there!
Hearts of palm is a vegetable harvested from the inner core and growing bud of certain palm trees. It is cholesterol free, low fat and an excellent source of potassium, copper, iron, phosphorous, zinc and Vitamin B2, B6 and C. It’s definitely worth a try and I’ll be trying it in salads again.
These are super quick and easy to make and if you want you can even cook up your steak ahead of time and give it a quick warm-up before serving. If your grill is buried in the snow like mine, use your cast iron pan – high heat, three and a half minutes on each side.
Enjoy the game. Cheers!
- 2 8oz strip loin steaks
- 1 tablespoon of olive oil
- sea salt and freshly ground black pepper
- 1⅕ cups cherry tomatoes
- 5 hearts of palm, sliced thickly (canned)
- 2 tablespoons lime juice plus limes for garnish
- 1 ripe Hass avocado
- 1 jalapeno, diced finely
- handful of fresh cilantro
- 1 large clove garlic
- 4 whole wheat flour tortillas
- Heat a cast-iron skillet over medium-high heat. Salt and pepper the steaks on each side. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 3.5 - 4 minutes on each side. Let rest for 5 minutes.
- Meanwhile, toss the tomatoes and hearts of palm in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and salt and pepper to taste.
- Halve and pit the avocado; scoop the flesh into a blender or food processor. Add the /3 cup cilantro, garlic, jalapeno, the remaining 1 tablespoon lime juice and ½ cup water; puree. Season with salt. (keep some cilantro for garnish)
- Warm the tortillas if desired.
- Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with fresh cilantro.