The Ultimate Taco Night

I am a sucker for good tacos. They are super flavorful, can be customized to any palette (kids love them!), and are fun to make. I also always seem to find a way to get the tacos all over my clothes, but that’s besides the point!

When making tacos (and all food for that matter), the single most important thing is the underlying quality of the ingredients. In the recipe below (actually a combination of a few recipes), we used various OurHarvest products and the beauty of this is you can pick and choose what fits your taste. We used 100% Grass-Fed London Broil, Fresh Caught Wild Swordfish, Fox Hollow Farm Organic Summer Squash and Organic Hot Peppers, Satur Farms Romaine Lettuce, and Hudson Valley Fresh Sour Cream.

First, I took the London broil and created a Mexican style marinade – a combination of lime, jalapenos, garlic, cilantro, cumin, salt, pepper, olive oil, and especially/particularly important, one shot of a nice blanco tequila (it was actually supposed to be two shots, but one mysteriously disappeared). Throw all those ingredients into a blender and puree until smooth.

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We marinated the meat overnight to allow it to absorb the delicious and intense flavors. The next day we prepared the tomatillo salsa. We used Rick Bayless’ Roasted Tomatillo Salsa recipe, which is the perfect balance of heat and tang — with a terrific texture. We also recommend prepping some guacamole and chopped tomatoes in advance to add some great flavors to your tacos.

To cook the London broil, we turned our grill on high, waited awhile for it to get nice and hot and then seared the steak on one side for several minutes. The precise searing time depends on thickness, but you want to get a nice char to give a little smokiness to the taco. After flipping the steak, we put the swordfish and squash on the grill. The swordfish on high heat shouldn’t take too long to cook – you want it to be just cooked through – a few minutes on each side should do the trick. For the squash, we recommend cutting them into little wedges so they fit nicely on a taco. You want to remove the squash from the grill (use a grill pan!) when they are soft, but not mushy – almost al dente – as it will contribute a nice textural contrast as well as some natural sweetness.


Once everything is off the grill, let the steak rest for 10 minutes. Pretty, pretty please do not skip this part! Resting the steak is absolutely critical to maintaining the juiciness of the meat. Once the meat has rested, slice the steak as thin as you can get it for your tacos.


The last part is easiest – just pick from all the delicious ingredients to make your own taco! Easy, tasty and fun!


Recipes for the Complete Taco Night:

Marinated London Broil:

Adapted from a recipe from “Too Hot Tamales,” by Mary Sue Miliken and Susan Feniger.



Place all ingredients except for the meat in a blender and blend on high for about a minute. Place meat in a gallon-size Ziploc bag, cover with marinade and seal. Place meat in the refrigerator overnight, preferably for 24 hours.

Set up your grill for direct grilling, meaning the heat of the coals or the gas burners should be directly below the grates / food.

Remove meat from marinade and brush off excess marinade. Brush grill grate with a cooking oil (grapeseed, vegetable, canola, olive, etc.). Place meat on the hot side of the grate for about 3 minutes, then sear it on the other side, over the hot part of the grate, for another 3 minutes. Lower the heat on the grill (or move meat to the cooler part of the grill) and cook for another 3 to 6 minutes. The internal temperature should not exceed 130 degrees.

Place meat on a cutting board and let it rest for 10 minutes. Slice it thin, against the grain. Reserve for tacos.

Grilled Swordfish and Summer Squash:



Remove the 4 swordfish steaks from the package. Place on a tray and lightly cover them in olive oil, so they are coated all around. Season with salt and pepper to taste. Set aside, as these are now ready for the grill.

Once the squash is cut into wedges, place them into a bowl. Pour some extra virgin olive oil into the bowl and then add salt and pepper to taste. The squash should be lightly coated in oil and well seasoned. Feel free to mix in any Mexican spices you see fit.

Set the grill to medium / high heat. Place the squash in a grill pan. Be sure to toss with tongs after a few minutes to make sure that each side of the squash wedges get a little color and turn slightly translucent. When the squash is slightly browned and soft (but not mushy), remove from the grill.

Brush grill grate with a cooking oil (grapeseed, vegetable, canola, olive, etc.). Place the swordfish on the grill over medium heat. Let it cook on the first side for 3-4 minutes, then flip and cook for about the same amount of time until just cooked through. Remove from the grill and serve along with the rest of taco night!

Roasted Tomatillo Salsa:

Adapted from Rick Bayless from Season 8, Mexico — One Plate at a Time



Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all of the delicious juice the tomatillos have exuded during roasting. Add the cilantro and ¼ cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually ½ teaspoon.


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