You guys, I am currently dealing with a first world problem. I cannot decide whether or not to take a hot holiday. My husband and I have gone to Mexico or Cuba every single winter since we’ve been together. However, this year is a little different as we have our little baby. When we had her, I had resigned myself to the fact that we will not have a hot holiday this year. But then I’ve had so many friends say that now is the time to go – I’m on mat leave with all the free time in world, it’s easier to travel with an infant who’s not mobile yet and is still breastfeeding, it’s easier to travel with one kid, etc. I’ve even had friends recommend great resorts in Mexico that are extremely baby friendly and provide essential items such as cribs, strollers, bouncers, etc when requested. And then of course social media – I long for a hot holiday every time I see pictures of my friends’ vacations on Facebook and Instagram.
Why am I hesitating? Well, the frugal, sensible side of me says that I shouldn’t waste money on a holiday when I’m on a maternity leave income. Also, even though we won’t be trying for another baby for long awhile, I’m worried about the Zika virus. And then there’s just the general anxiety of travelling with a baby – will she cry uncontrollably on the plane? Will she get sick in Mexico? Will I enjoy the vacation or will I just be worried and anxious about her the entire time?
I am still battling with this decision, and I’ve spent hours scouring TripAdvisor reviews of baby friendly resorts in Mexico. I’ve sent an email off to a travel agent listing my specific requirements (my budget, direct flight, short flight, baby friendly, quality food, etc). Let’s see what options she comes up with. I’ll make a game time decision if she comes up with a place that I can’t resist!
So with Mexico on my mind, I decided to make some steak tacos and pico de gallo for supper. This meal definitely hit the spot and it also earned rave reviews from the husband.
The recipe for the pico de gallo calls for cilantro, but as you can see from my picture, I didn’t have any cilantro in mine. My husband falls into the category of people who think cilantro tastes like soap. Our pico de gallo was definitely lacking because of that. Next time, I’ll make two batches – one with cilantro for me, and one without for him. This pico de gallo recipe makes a lot, so be prepared to have some leftovers. I had scrambled eggs for breakfast for a couple mornings and had some pico on the side – so delicious!
For the steak, I had bought a couple of top sirloin grilling steaks that were on sale. After being marinated and grilled and sliced against the grain, they were extremely tender and flavourful!
Serve with a cold Corona and dream of the hot holiday that you may or may not go on!
Steak Tacos with Pico de GalloPrint Recipe
- FOR THE TACOS:
- 4 tbsp olive oil
- 2 tbsp white vinegar
- 1 packet fajita seasoning mix (I bought the Old El Paso brand)
- 2 top sirloin grilling steaks (sorry, I didn't pay attention to how big they were!)
- 1 package of corn tortillas (I bought the Dempster brand, small size)
- FOR THE PICO DE GALLO:
- 1 cup diced white onion
- 4 large jalapeño peppers, seeded and diced
- 4 large plum tomatoes, diced
- 1/2 bunch cilantro, chopped
- juice of 2 limes
- 1 1/2 tsp salt
MARINATING THE STEAKS:
Combine the olive oil, vinegar and fajita seasoning mix in a large ziplock bag. Add the steaks and ensure that the steaks are fully coated with the marinade.
Seal and refrigerate overnight.
TO MAKE THE TACOS:
Remove marinated steaks from fridge and let come to room temperature, about 15 minutes.
Heat a large cast iron pan or skillet with 2 tbsp olive oil over medium high heat. When pan is hot, remove the steak from the marinade and place in pan.
Sear the steak by cooking each side for about 5-10 minutes. The steaks I used were pretty thick and I did ten minutes per side, and it was done to a medium rare (as seen in the pictures).
Once the steak is done, transfer to a large plate or cutting board and let it rest for 5 minutes.
Slice steak thinly against the grain and serve in the warm corn tortillas. (I placed my tortillas on my grill top on medium-low heat for a couple minutes per side). Top with the fresh pico de gallo and enjoy!
TO MAKE THE PICO DE GALLO:
Combine all ingredients in a large bowl. Squeeze in the juice of two limes and add the salt.
Mix all ingredients together and add more salt if necessary.
Cover and refrigerate until needed.