Ever since finishing my studies, my weekends have felt empty. I still see friends, run errands, and cook food, but I do find myself wondering what I have done with my day sometimes.
It’s now at that time of the year where the weather starts to get unbearable in Hong Kong. The humidity is through the roof, which makes it really uncomfortable to be outside for too long if you’re not by a pool/the sea or going for a walk. But, even walking is hard to do with no breeze, mosquitoes out in full force, and sweat pouring off of you after 5 minutes outside.
I’m not an outdoor person during HK’s summer, unless I can be in a swimming pool. Which is probably why I spend so much time cooking and researching recipes, because I want to be in an air-conditioned flat.
But enough of me whinging about the weather. Let’s look at these glorious steak tacos! I had mine with quick-pickled cabbage, and homemade jalapeno salsa from Wicked Healthy.
160 ml olive oil
125 ml fresh orange juice
80 ml fresh lime juice
60 ml soy sauce
60 ml Worcestershire sauce
3 tbsps apple cider vinegar
5 garlic cloves, minced
500 grams organic grass-fed flank steak
- Mix all of the ingredients (except for the steak, salt and pepper) in a bowl.
- Place the steak in a large baking dish or tray, and pour the marinade over the steak.
- Cover and place in the fridge for 5 hours.
- When ready, heat up a skillet over a medium-high heat. Place the steak in the skillet and cook for 3 – 4 minutes on each side for rare (depending on the thickness of the steak), less for blue, more if you prefer your steak cooked medium.
- Set the steak on a board and allow to rest for 5 – 10 minutes. Slice into strips, and serve with tortilla wraps, pickles and salsas.