It’s finally springtime in Montana – which honestly means it could snow tomorrow even though it’s in the 70’s with clear blue skies today.   When the weather turns this warm and sunny, people walk around with a perma-grin.  These are the glorious “shoulder” seasons, the weeks before and after the hectic population explosion of summer when we get to quietly enjoy our little town.  Don’t get me wrong.  Our local businesses need the revenue of  returning snowbirds and tourists, so we’re glad they come.  And honestly, it’s fun to see all the summer activity.  But right now is a really great time to live here.  The merchants have switched from their snowflake banners to their tulip banners, the lilacs and tulips are about to bloom profusely and soon, when the weather stabilizes, enormous flower baskets will be hung from the eaves in the village.   It’s quite a show!

Since the gray days of winter drag on sooooo long, we can hardly stay indoors when the sun is out; which is why we grilled these tasty tacos the other evening.   I’ve read lots of  delicious taco posts from my foodie friends lately, so I had to weigh in with my carne asada tacos.

A quick note:  I have never tried flatiron steak, but couldn’t find skirt steak.  It worked very well and I’ll probably make a permanent change to the recipe.  The marinade is what makes this meat so deliciously tangy.  The ingredients are listed at the bottom!

After marinating for a couple of hours, Dana gave the steak a quick grill on a medium hot (gas) grill and then we let it rest while I sautéed strips of orange bell pepper and sweet onion for a side.

After resting, the steak is cut in thin strips, but can be diced if you prefer.

We heated the corn tortillas on the comal with a little olive oil, then sizzled up a few strips of steak for each taco.  After that, it’s off to wardrobe for dressing . . .

Mine is dressed with avocado slices, and a taqueria mix of diced jalapeno, cilantro and sweet onion.   Dana added sour cream and picante sauce to his as well.

Come on, summer!

1 jalapeño pepper, seeded and chopped
Minced garlic – 3 or 4 cloves
1 teaspoon ground cumin seeds
1 large handful fresh cilantro, chopped finely
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil