Zimmy's Nook

@zimmysnook

Cinco de Mayo

Flank Steak Tacos

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Top down view of a flank Steak sliced with taco ingredients surrounding. Ingredients include avocado, radishes, cabbage, jalapenos, sauted mushrooms in a mini cast iron skillet, guacamole, tomatoes on vine, mixed olives, cheese wheel with red wax, corn and tomato salad, rice and beans, and two tacos filled on black plates.
Ontario Beef – Flank Steak Tacos

The temperature has dipped, the days are shorter, the nights longer. The fireplace is roaring, the music is pumping, the drinks are flowing and local Ontario Beef is on the table.
Gather round with friends and family, share stories, laugh loudly and dig into a taco fiesta featuring a delicious Ontario Beef flank steak.
My wife Elaine and I make it a point to know where our food comes from and have had the pleasure of getting to know a number of Ontario’s Beef Farmers. What we find these farmers all share in common is their appreciation and respect for their land, the environment, their livestock and their customers who purchase the products that they produce.
So, the next time you choose beef as a centerpiece to #GatherRound I encourage you to choose #OntarioBeef as your premium quality protein that will impress your guests and elevate even the most simple of gatherings.
Buying local also helps to support the many farmers, artisan’s, and purveyors of fine foods that live and work in Ontario.
Here is a glimpse of our trip to Heatherlea Farm to buy this beautiful Angus beef flank steak. The butcher had removed trimmed and packed my flank just as I arrived. Now that’s a nice perk of knowing your farmer and your butcher!

Heatherlea Farm
Ingredients
  • One 2-3 pound Ontario Beef Flank Steak
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh oregano
  • 2 tablespoons Dijon mustard
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt
  • Freshly ground pepper
Preparation

In a blender, combine the garlic, rosemary, oregano, mustard, honey & vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼-inch deep, and space them roughly 1-inch apart.

Raw flank steak, scored diagonally across the steak on a cutting board with a large Thomas Keller Cangshan Cutlery knife.
Ontario Beef – Flank Steak from Heatherlea Farms

Add the meat to a resealable bag and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Refrigerate for at least 4 hours and up to 24 hours.

Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (Oiling the grates is advised as the honey may stick). Remove the steak from the marinade, letting the excess drip off.

Season with salt and pepper.

Grill the steak over medium-high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8-12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

Serve with grilled tortillas, guacamole and all your favourite fixings.

Ontario Beef – Flank Steak Tacos

This was created for an Instagram post on zimmysnook in partnership with Ontario Beef Opinions in this post are my own.

Grilled Corn Salad

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Rectangular white enamel tray with a grilled corn, tomato feta and onion salad. Forks and plates are ready for serving.

Grilled corn and tomato salad is my summer go-to side! It can be made in advance so less time preparing and more facetime with your guests! It’s delicious on its own, but also adds a punch of flavour to your tacos, nachos or fish!

Ingredients
  • ¼ cup melted butter
  • ½ cup extra-virgin olive oil,
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 8 ears of corn, husks and silks removed
  • 3 cups cherry tomatoes, stemmed and halved
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 lb. feta cheese, diced
  • 3 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
Preparation

In a bowl, whisk together the butter, olive oil, lime juice, chili powder and salt and pepper.

Preheat the grill to medium-high. Brush a little of the butter mixture on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.

A row of seven nicely charred cobs of corn on a flaming grill.

When cool enough to touch, stand each ear of corn in a large bowl and, using a sharp knife, cut down along the cob to strip off the kernels.  Add the tomatoes, onion, cilantro, olive oil and white balsamic vinegar, toss to coat evenly.

Half of his is a tray of very colourful skewers of vegetables, shrimp, sausage and chicken, the other half is a very colourful tomato and grilled corn salad.
This salad was based on this recipe, but we sliced the tomatoes and the corn differently plus we added some jalapenos.

In addition to this Grilled Corn Salad recipe, you can find more of my favourite salad recipes here.

Grilled Guacamole

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A large molcajete and tejolete (mortar and pestal) with cube of avacados ready to be smashed. Grilled avocados are ready to be scooped and added to the molcajete.

Taco Tuesday is not complete without some freshly grilled guacamole! What would you serve this molcajete of deliciousness with?

Ingredients
  • 3-4 ripe avocados (cut in half, seed removed)
  • 1 lime, juiced
  • 2-3 tablespoons sweet onion, finely diced (raw or grilled)
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil (plus more for brushing avocados)
  • 1-2 jalapeño (roasted, grilled or charred – skin removed), finely diced
  • 2-3 cloves of roasted garlic
  • 3 tablespoons cilantro leaves, finely chopped
Preparation

Heat grill to medium high heat. Brush jalapeños, sliced onions and cut side of avocados with olive oil.

Cook jalapeños over direct heat until all sides are charred 6-8 mins.

Place avocados cut side down on preheated grill. Grill for 4-5 minutes (without moving). Cook onions 4-5 mins, flipping once until charred on both sides. Remove avocados, onions and jalapeños to a cutting board until cool enough to handle. Once cooled, dice the jalapenos and onions and scoop out avocado flesh.

Place all ingredients into a molcajete (mortar) and tejolote (pestle)… or use a bowl & fork.

Mash and mix to desired consistency.

Serve with your favourite corn tortilla chips!

Roasted Garlic

Heat grill (or oven) to 400°F. Wrap the garlic loosely in foil and set directly on the upper rack.

Roast 45 minutes until fragrant. Remove from oven, unwrap, and let cool 10 minutes.

Squeeze from the bottom of each clove and the soft flesh will come right out. Use extra cloves immediately in sauces, dressings or as a spread. To store, transfer cooled cloves to a small glass jar and top with olive oil to cover. Cover with a secure lid and store in the refrigerator up to 1 week. (Use the oil too, it will have a lovely garlic essence!)

** If desired, make ahead all ingredients, except avocados and place ingredients in jar until ready to use **

In addition to this Grilled Guacamole recipe, you can find more of my favourite guacamole recipes here. 

Surf and Turf Tortillas

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Surf and turf tortillas served on sheet pan with all the fixings.

Surf and Turf Tortillas! Looking for a delicious option for Father’s Day, Canada Day, the 4th of July or your next summer bbq, try these Grilled Wild Caught Colossal Shrimp Skewers. Wonderful on their own and fantastic paired with grilled steak skewers for a taco platter, or served with potatoes, corn and your favourite summer salads.

Grilled Wild Caught Colossal Shrimp Skewers

Ingredients
  • 18 Wild Caught Colossal Shrimp, peeled leaving tail on (8/12 size)
  • ½ teaspoon cayenne
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 3 tablespoons lime juice, freshly squeezed
  • 2 garlic cloves, minced
  • 2 tablespoons fresh cilantro minced
  • *6 metal skewers (or soaked wooden skewers)
Preparation

Pat shrimp dry and place in a resealable bag.

Combine all other ingredients in a bowl and pour over shrimp.

Seal bag and let marinate for 15 minutes in the fridge.

Preheat grill to high and skewer the shrimp.

Place the shrimp on the grill and cook 2-3 minutes/side.  The shrimp are cooked when the thickest part has just turned slightly white/opaque and the exterior has a slight pinkish colour.

Serve with lime wedges and a sprinkle of fresh chopped cilantro.

  • Prep Time 25 mins 
  • Cook Time 5 mins   
  • Total Time 30 mins 
  • Serves: 6 – 8

Pairs perfectly with Grilled Steak Skewers for a delicious Surf & Turf (recipe below). Serve with grilled tortillas, guacamole, Pico de Gallo and all your favourite fixings.

Grilled Steak Skewers (or Flank Steak)

Ingredients
  • 3 pounds sirloin tip roast, trimmed of excess fat and cut into 1¼ inch cubes
  • ½ cup olive oil
  • ½ cup soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp Dijon
  • 2 tbsp honey
  • 1 tbsp fresh rosemary minced
  • 1 teaspoon black pepper
  • 2 pounds sirloin steak, cut in 1-inch cubes
  • 1-2 red bell pepper, seeded and cut in 1¼ inch pieces
  • 1-2 green bell pepper, seeded and cut in 1¼ inch pieces
  • 1 large red onion, cut in 1¼ inch pieces
  • 16 orange (or red) grape tomatoes
  • *8 metal skewers (or soaked wooden skewers)
Preparation

In a small bowl, whisk together olive oil, soy sauce, garlic, Dijon, honey rosemary and pepper. Add the cubed sirloin to a resealable bag and cover with marinade. Seal bag and let marinate for 30 – 60 minutes in the fridge.

Preheat grill to med-high heat.

Prepare skewers beginning with a tomato, alternating meat, with pieces of bell peppers and red onion, then finishing with a tomato.

Grill skewers over medium-high heat, turning every 2-3 minutes, until all sides of the meat are slightly charred, and vegetables are tender. (About 8 to 12 minutes)

  • Prep time 1 hour 
  • Cook time 12 mins 
  • Total time 1 hour 15 mins 
  • Serves: 6 – 8

This Surf and Turf Tortillas recipe was created in partnership with Marina Del Rey however, opinions in this post are my own.

Grilled Chicken Tortillas with Spicy Guacamole

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A sheet pan filled with grilled chicken skewers, tortillas, peppers, jalapeños, corn, cucumber and tortilla chips.

Grilled chicken tortillas with spicy guacamole are a great lunch, dinner for summer entertaining or feeding the hungry family! Fresh, light, delicious and above all open to any combination of fixings you care to add the platter.

Suggested tortilla fixings:

  • sour cream, chopped peppers, cherry tomatoes (halved), cucumber slices, chilies, chopped lettuce & purple cabbage, cilantro, hot sauce (not shown) and tortilla chips… grilled corn optional but suggested!

Would you add anything different? If so, let me know in the comments below.

A sheet pan filled with grilled chicken skewers, tortillas, peppers, jalapeños, corn, cucumber and tortilla chips.

Grilled Chicken Tortillas with Spicy Guacamole

A great lunch or dinner for summer entertaining or feeding the hungry family! Fresh, light, delicious and open to any combination of fixings you care to add to the platter.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Marinating time 2 hrs
Total Time 2 hrs 30 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine Mexican
Servings 6 -12 People

Equipment

  • 12 Wooden Skewers 8"

Ingredients
  

Chicken Skewers

  • 2 lbs chicken thighs boneless/skinless, cut into 1-inch cubes
  • ¼ cup soy sauce
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • ¼ cup cilantro minced
  • Zest & juice of one lime
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon red pepper flakes

Spicy Guacamole

  • 2 avocados ripe
  • 1 lime juiced
  • 2 tablespoons chopped sweet onion
  • ½ tsp salt
  • 2 tablespoons olive oil
  • 1 jalapeño roasted, grilled or charred – skin removed, diced
  • 2 cloves of roasted garlic
  • 2 tablespoons cilantro leaves chopped

Instructions
 

Chicken Skewers

  • Add all ingredients (except skewers) to a resealable bag, seal and shake well to combine.
  • Refrigerate chicken in the marinade for at least 2 hours.
  • If using wooden skewers soak in water for 60 minutes.

Spicy Guacamole

  • Preheat the grill to medium heat.
  • Char the jalapeño, then remove the skin and dice.
  • Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency
  • Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.

Grill the Chicken

  • Place chicken pieces on skewers (3-4 pieces/skewers).
  • Place skewers on grill. Cook 3-5 minutes/side until chicken is slightly charred and cooked through.
  • Remove to platter and serve with grilled tortillas, guacamole and all your fixings.
  • Suggested fixings: sour cream, chopped peppers, cherry tomatoes (halved), cucumber slices, chilies, chopped lettuce & purple cabbage, cilantro and tortilla chips… grilled corn optional but suggested!
Keyword chicken skewers, chicken tortillas, spicy quacamole
Tried this recipe?Let us know how it was!

In addition to this Grilled Chicken Tortillas with Spicy Guacamole recipe, you can find more of my favourite taco and tortilla recipes here.

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

You can also follow us on Instagram, Pinterest, TikTok and Twitter.

Nacho Platter with Guacamole & Pico de Gallo

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A large sheet pan of nachos with a bowl of gueacamole and pico de gallo.

What I like about my nacho platter:

  • spicy guacamole… roasted garlic & jalapeños are my signature
  • fresh pico de gallo… a little bit of work, a whole lot of flavour.
  • grilled hot Italian sausage… the spice & anise seed liven up every bite
  • double smoked cheddar… adds depth to all the fresh toppings
  • quality no salt/low salt tortilla chips… so I don’t swell up like the Goodyear blimp at halftime!
Ingredients
  • 325 g/12 oz bag of no sodium coloured corn tortilla chips
  • 325g/12 oz freshly grated smoked cheddar cheese (about 4 cups)

Fillings

  • 1 hot Italian sausage – grilled and thinly sliced
  • 2 fresh ears of corn (boiled and sliced off the cob)
  • 2 jalapeños – thinly sliced
  • 2 small plum tomatoes – seeds removed and diced
  • 1/2 cup olives – sliced into rings – green, black or mixed
  • 1/2 cup no sodium black beans – rinsed and drained
  • 1/3 cup marinated red onions (recipe below)

Toppings

  • 3 tbsp chopped fresh cilantro
  • 1 avocado, thinly sliced
  • Red bird’s eye chilies – slice in half, seeds removed (optional)

For Serving

  • Spicy Guacamole (recipe below)
  • Pico de Gallo (recipe below)
  • Sour cream
  • Hot sauce
Preparation

Preheat the oven to 400ºF. Line a baking sheet with heavy-duty foil. Spray lightly with cooking oil.

Pile half the chips on the prepared baking sheet. Sprinkle half each of the cheddar, jalapeños, corn, black beans, olives, onions, tomatoes and sausage. Create a second layer with the remaining chips, cheddar & fillings. Bake until the cheese is completely melted, about 7 minutes.

Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with avocado, a few spoonfuls of Pico de Gallo, dollops of guacamole and sprinkle with cilantro.

Serve with guacamole, Pico de Gallo, sour cream & hot sauce.

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Spicy Guacamole

Spicy Guacamole with roasted garlic & jalapeños is my signature!

Ingredients
  • 2 avocados
  • 1 lime, juiced
  • 2 tbsp chopped sweet onion
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 jalapeño (roasted, grilled or charred- skin removed), diced (seeds optional)
  • 2 cloves of roasted garlic
  • 2 tbsp cilantro leaves, chopped (optional)
Preparation
  • Place all ingredients into a mortar and pestle and mix to desired consistency
  • Alternatively use a fork and bowl
  • Or, toss all the pre-chopped ingredients (except the avocados and cilantro) in a food processor and blitz, then add the avocado & cilantro and process to desired consistency

Pico de Gallo

A little bit of work, a whole lot of flavour!

Ingredients
  • 1 1/2 cups tomatoes (seeded and diced)
  • 1/2 cup red onion diced
  • 1 tbsp jalapeno diced
  • 1 tbsp garlic minced
  • 2 tbsp lime juice
  • 2 tbsp cilantro (some reserved for garnish)
  • Salt, pepper
Preparation

Mix all ingredients together. Garnish with reserved cilantro

Marinated Onions

Ingredients
  • 1 small red onion
  • ¾ cup Extra Virgin olive oil
  • 1 tbsp dried Mexican oregano (oregano will do)
  • 1 tsp chili powder
  • 1 tbsp lime juice
Preparation

Thinly slice the red onion and place in a shallow bowl.
In a mason jar, combine the olive oil, lime juice, oregano and chili powder and shake to combine well. Pour the mixture over the onions (make sure all the onions are covered).
Leave onions at room temperature for 3 – 6 hours

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In addition to this Nacho Platter with Guacamole & Pico de Gallo recipe, you can find more of my favourite game day snack recipes here.

What are your secrets to the best game day nacho platter? Leave a note in the comments below.