Grass-fed skirt steak from Bastrop Cattle Company and fresh cilantro tortillas from Paqui Tortillas along with other local ingredients, all delivered by Greenling Organic Delivery.  Get your locavore on!

Adapted from a recipe by Whole Foods

The day before, coat the meat with coarsely ground peppercorns, cumin seed, corriander, granulated garlic, onion powder, cumin, sea salt and non-refined sugar (optional).  Cover and refrigerate overnight.

Tomato, cilantro,  tomatillo and garlic for the pice de gallo (I’ve eliminated the usual jalapenos because the meat is highly spiced).  Onion, bell and poblano pepper for the steak.

Moisten the steak with a little olive oil and liquid aminos with a few drops of mesquite liquid smoke. This will give it a healthy, smokey soy flavor.

Grill the steak to rare in hot skillet, about a minute per side.  Transfer to cutting board and allow to rest while you julienne the vegetables.  Slice the steak very thin and sauté over high heat with vegetables.

Meanwhile, warm the tortillas in a comal or iron skillet.

Pile steak and vegetables into the tortillas and top with pico, queso quesadilla and a squeeze of lime.

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