Name: Steak Fresca Taco
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1 jar hot sauce, such as Try Me Tiger; 2 tablespoons brown sugar; Pinch red pepper flakes; 1 1/2 pounds skirt steak; 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; 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; 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.

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

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Steak Fresca Taco

Skirt Steak:

Radicchio and Arugula Slaw:

Pomegranate-Corn Pico:

Tacos:

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