Happy Memorial Day- Grilled Short Rib Taco’s And A Heavenly Light Dessert
I want to acknowledge our heroes who have fought and died so that we can enjoy freedom. Memorial Day is the unofficial start of summer and a day when we gather to enjoy food, family and friends but it’s important that on this day we don’t forget those that served and are serving our great country in the armed forces. Lest we forget!
Memorial Day and our thoughts turn to grilling, its an American tradition. I decided to make something a little different than burgers and hot dogs, a little south of the border flavor peppered with a NYC flair. I love taco’s, they are easy to make and eat and you can add whatever fixings you like, tailoring to your taste. For these taco’s I made some beef short ribs slathered with the most delicious BBQ sauce made by my friend Bevi, I tested her recipe for A Cup Of Coffee BBQ Sauced Steak for Food52 and believe me this sauce is amazing, Now I usually braise short ribs in the oven or on the cooktop until they are fall off the bone tender, but because I wanted to uphold the american tradition of grilling on Memorial Day I did both. First I marinated the short ribs in the BBQ sauce for 2 hours, then I braised them covered in the sauce and some water in the oven for 2 hours at 325 degrees, they should be fork tender but not falling off the bone, slathered more BBQ sauce on and finished them off on the grill. It may sound like a lot of work but it really wasn’t, the time in the oven was great because they could be left unattended and the grilling only took about 3 minutes to get a nice char. I then shredded the meat, grilled a flour tortilla and there it is, a short rib taco made with a wonderful spicy BBQ sauce.
I wanted something a little different to top the taco’s so I made a sweet corn salad using raw sweet corn, avocado,red onion and cilantro or parsley and dressed simply with a buttermilk lime vinaigrette. The fresh crunchy salad on top of the rich tender shredded short ribs was really good! Add whatever fixings you want, queso fresco crumbled on top would be delicious, or eat the corn salad separately and top the meat with whatever you like.
I hope everyone has a wonderful day!
A Cup Of Coffee BBQ Sauced Steak
Makes enough sauce for 2 big steaks
- 1 cup brewed coffee
- 1 dried ancho chile, stem and seeds removed
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon kosher salt or sea salt
- 2 tablespoons Meyer lemon juice (use a regular lemon if Meyers aren’t available)
- 1/4 cup fresh orange juice
- Dash cayenne pepper
- Two 1 1/2-inch thick steaks, prime sirloin
- Place the ancho chile in the hot coffee and allow to steep for about 20 minutes. Add the rest of the sauce ingredients. Simmer on low heat for about 20 minutes. Turn off the heat and allow to cool slightly.
- Place all ingredients in a blender or food processor, and process until the ancho chile is pulverized and the sauce is a nice, thick texture.
- Return the sauce to the stovetop, and simmer for another 5 minutes. Turn off the heat and allow to cool slightly.
- Place the steaks in a large ziploc bag, and add about 1/2 cup of the sauce. Squish the steaks around so they are well covered by the sauce. Place in the refrigerator for at least a few hours, or longer if possible. Bring steaks to room temperature before grilling.
- Slather more sauce on both sides of the steaks. Place steaks on a hot grill, and grill to your liking. We turn the steaks over after about 4 to 5 minutes, first slathering sauce on the steak, to grill for a total of 10 minutes.
- NOTE: I used lime instead of the meyer lemon and a strong dark roast coffee
Corn Salad With Tangy Buttermilk Dressing
2 ears sweet corn cut off the cob
1/4 cup finely chopped red onion
1/2 ripe avocado chopped
2 tbs chopped cilantro or parsley
1/4 cup buttermilk
juice of 1 1/2 limes
zest of one lime
1/2 tsp dried mint
pinch of salt
generous grinding of black pepper
Mix the buttermilk, lime juice, zest, mint, salt and pepper in the bowl you will be using to serve the salad, stir to combine. Add the corn, onion, avocado, chopped cilantro or parley and toss so that it’s throughly mixed with the dressing. Refrigerate covered until ready to use.
I can’t forget about dessert, I have been on a diet so no cake or pie for me. I found this recipe also from Bevi on Food52, Coconut Crusted Mango Slices With Pineapple Sauce And Whipped Coconut Cream it’s light and delicious, to see the recipe click on the link. I made one little addition that wasn’t on the recipe, I added lime zest to the coconut cream, I think coconut and lime are so good together and also with mango, it was delicious!