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Steak Fresca Taco
Total:
50 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Advanced
Total:
50 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Advanced

Ingredients

Skirt Steak:
Radicchio and Arugula Slaw:
Pomegranate-Corn Pico:
Tacos:

Directions

For the skirt steak: Combine the hot sauce, brown sugar and red pepper flakes in a bowl. Add the skirt steak and set aside to marinate.

For the radicchio and arugula slaw: In a bowl, toss together the arugula, radicchio, garlic, lime juice, crema and some salt and pepper.

For the pomegranate-corn pico: In a bowl, mix together the corn kernels, pomegranate seeds, jalapenos, cilantro, lime juice, garlic and 1/2 teaspoon each salt and pepper.

Finish the skirt steak: Grill the skirt steak over medium heat for about 5 minutes per side. Let rest, then thinly slice against the grain.

For each taco: Warm a tortilla and set it on a plate. Top with 2 to 3 tablespoons of the slaw, 3 or 4 thin slices of steak and 2 to 3 tablespoons of the pico. Finish with cilantro, cotija, a lime wedge and some thinly sliced radishes.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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