what's cooking wednesdays

hello, my loves! sorry i have been so mia the past week. our fiscal year ends in less than a week, r leaves for berlin tomorrow, and a jam-packed social calendar all have me wondering what happened to the supposed lazy days of summer?! not to mention a concert, a wedding shower, a belated father's day celebration, and an early 4th of july cookout all crammed into less than 24 hours coming up this weekend. whew!

but since i know y'all have not really noticed my absence been waiting on pins and needles for my next post, i didn't want to let you down. this what's cooking wednesday features a divine recipe for steak tacos and avocado relish that i made for the fellas at the riverhouse this weekend. spicy, messy, and finger-lickin' good, i bought 5 pounds of flank steak for this {i doubled the recipe} and literally did not have a single bit leftover. bonus: this is a cooking light recipe, so you can have your cake steak and fit in your string bikini eat it too!

for the steak:

1 2-lb flank steak, trimmed

2 teaspoons worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon chili powder

Place steak in an 11 x 7-inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt, peppers, and chili powder; rub mixture into steak. Cover and refrigerate at least 20 minutes. Prepare grill. Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.

*i don't think i cooked this anywhere near 8 minutes on each side. i like my steak to still be mooing. use your best judgment.

for avocado relish:

2 teaspoons olive oil

1/4 teaspoon salt

1 teaspoon lime zest

1 cup diced peeled avocado
1/2 cup chopped plum tomato
2 tablespoons chopped red onion
1 tablespoon fresh lime juice
2 teaspoons finely chopped seeded jalapeño pepper {about 1 small}

Combine all ingredients in a small bowl. Cover and refrigerate for at least 20 minutes.

*i don't seed my jalapenos. i looove a little spicy.

serve steak on corn tortillas with avocado relish, shredded cabbabge, and lime wedges. and lots of paper towels. nom nom.

in other news, i won barefoot in the park's collared greens giveaway! so exciting. their company is just darling.

i promise to be back with more exciting posts on friday. i just need to make it through the rest of this week without having a meltdown!