Pickled Jalapeno Steak Tacos w/ Marinated Onion & Radish Slaw
- 8 Vermont Tortilla Co. 6” corn tortillas
- 12-14 oz skirt steak (or a similar cut)
- 2 7oz cans pickled jalapenos
- 2 tbsp olive oil
- 1 tsp kosher salt plus more to taste
- 2 cloves smashed garlic
- 2 limes, plus more wedges for serving
- Fresh ground black pepper to taste
- 1 large white onion, thinly sliced
- 8 radishes, rinsed & sliced thin
- 1/2 cup fresh cilantro leaves, rinsed & chopped, plus more for garnish
- 3 scallions, thinly sliced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Canola oil
- 5 oz cotija cheese, crumbled
- Maldon sea salt (optional)
- Dice a few pickled jalapeno slices, set them aside for the slaw. In a shallow baking dish combine the steak with the remaining pickled jalapenos (with the pickling liquid), ó tsp kosher salt, juice of 1 lime, 2 smashed garlic cloves, 2 tbs olive oil, and a few cracks of fresh black pepper. Cover and chill, turning the steak once to fully marinate. This can be done 4 hours ahead of time, or overnight.
- In a mixing bowl, combine the white onion, radishes, chopped cilantro, scallions, the reserved chopped pickled jalapenos, ó tsp kosher salt, ground cumin, ground chili powder, zest & juice of 1 lime & fresh black pepper to taste. Let it sit at room temp while you cook the steak.
- Heat a grill pan or cast iron skillet with a little canola oil until smoking. Remove the steak from the marinade and sear for about 3 to 4 minutes on each side for medium rare, depending on the thickness of the steak. Cook more or less for desired temperature. Transfer to a cutting board & tent with foil to rest at least 5 minutes.
- Wipe the pan clean with a paper towel and reduce heat to low. Gently warm the tortillas in the pan & wrap in a clean cloth towel to keep warm.
- To assemble, thinly slice the steak against the grain and top each tortilla with several slices. Top each with the radish & onion slaw, cotija cheese crumbles, more cilantro leaves, a squeeze of lime & some coarse sea salt if desired.