Pickled Jalapeno Steak Tacos
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), 1/2 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, 1 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.