Alongside, I quickly pickle some red onions to place atop grilled steak tacos. Admittedly not a huge fan of raw red onion, the pickling brings out the sweetness and mellows the pungent bite. I pair the onions with cilantro, queso fresco, sliced steak, and a squeeze of lime. In between cheering and yelling, I arrange the tacos on large platters, so my guests can maintain focus on the game at hand.
Grilled Steak Tacos with Pickled Red Onions and Queso FrescoPickled Red Onions
1 medium sized red onion, thinly sliced
1/4 c red wine vinegar
1 T honey
2 T EVOO
salt and pepper throughout
Place all ingredients in a bowl. Stir and let sit at room temperature for at least 1 hour.
Taco Assembly
1 lb flank steak
simple rub- blended 1 t chili powder, 1 t garlic powder 1 t Adobo seasoning
generous salt and pepper
1/2 c fresh cilantro leaves
1/2 c Queso Fresco
1 lime cut into chunks
6-8 small corn tortillas
Heat grill to medium-high heat. Cook the steak, about three-five minutes on each side, depending upon your desired doneness. Once cooked, set aside. While the steak is resting, grill the corn tortillas for thirty seconds on each side. Slice the steak, and arrange a few pieces on each warmed tortilla. Sprinkle with cilantro, queso fresco, pickled red onion, and an added squeeze of lime. Take a bite and enjoy!
¡Goooooooooool!
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