Steak Fresca Taco
- Level: Advanced
- Total: 50 min
- Active: 50 min
- Yield: 4 to 6 servings
- Level: Advanced
- Total: 50 min
- Active: 50 min
- Yield: 4 to 6 servings
Ingredients
Skirt Steak:
1 jar hot sauce, such as Try Me Tiger
2 tablespoons brown sugar
Pinch red pepper flakes
1 1/2 pounds skirt steak
Radicchio and Arugula Slaw:
1/2 cup arugula
1/2 cup thinly sliced radicchio
1 clove garlic, crushed
Juice of 2 limes
2 to 3 teaspoons crema
Salt and pepper
Pomegranate-Corn Pico:
1 ear corn, grilled and kernels removed
Seeds from 1 pomegranate
2 jalapenos, seeded and diced
1 cup fresh cilantro leaves
Juice of 3 limes
2 cloves garlic, crushed
Salt and pepper
Tacos:
Corn tortillas
Chopped fresh cilantro
Crumbled cotija cheese
Lime wedges
Shaved radishes
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.
