Citrus-Marinated Steak Tacos🍖 Main

Ingredients

For the Steak

• 2 lbs flank steak
• 1-2 large sweet onions, sliced
• 1 bunch scallions

For the Marinade

• 1/3 cup orange juice
• 1/4 cup lime juice
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/2 tsp sugar
• 4 garlic cloves, finely minced
• 1/2 cup cilantro, chopped
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1-3 tsp adobo sauce

For the Chimichurri Sauce

• 1 cup cilantro, packed
• 1 cup Italian parsley, packed
• 1/4 cup lime juice
• 1/2 cup olive oil
• 1/4 cup onion, chopped
• 2 garlic cloves
• 2 tsp cumin
• 2 tsp coriander
• 3/4 tsp kosher salt
• 1/2 jalapeño pepper

For the Pico de Gallo

• 4 vine-ripe tomatoes, chopped
• 1/2 red onion, chopped
• 2 green onions, sliced
• 1 serrano chili, minced
• 1 handful cilantro leaves, chopped
• 3 garlic cloves, minced
• 1 1/2 limes, juiced
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt

For the Quick Pickles

• 2 cups mixed sliced radishes, onion, carrots, or cauliflower
• 1 cup vinegar
• 1 cup water
• 1/2 tsp kosher salt
• 2 tbsp sugar
• 1 tsp whole peppercorns or coriander seed
• a few sprigs cilantro

For Assembly

• tortillas
• lime wedges
• chipotle mayo
• avocado slices
• Mexican cabbage slaw
• queso fresco or cotija cheese
• hot sauce
• sour cream
• guacamole

Instructions

Steak Instructions

1. In a large bowl, mix together ingredients for the marinade. Place steak and onions in the bowl and toss with marinade. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in the fridge, bringing to room temp before grilling.)
2. Pre-heat the grill to medium-high heat. Grease the grill. Grill steak on med-high heat to the desired doneness. I usually cook to medium-rare, 5-7 mins each side. Grill the onions and scallions until tender and charred. A little char is good on the steak here too.
3. Let rest for 10 minutes, covered in foil, before thinly slicing the meat across the grain.

Chimichurri Sauce

1. Either chop everything finely and place all ingredients in a bowl, or alternatively place all dry ingredients in a food processor, pulsing several times until chopped.
2. Add oil, lime juice, cumin, coriander, and salt. Pulse repeatedly until combined, but not too smooth. Add more oil if you want a looser sauce. Set aside in a small serving bowl.

Pico De Gallo Salsa

1. Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime.
2. Sometimes I'll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 cups).

Quick Pickles

1. In a small saucepan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thinly sliced carrots or whatever else you like. Bring to a boil.
2. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro.

Tortillas

1. Lightly grill tortillas until soft and pliable (or grill directly on a gas burner, flipping and turning for 30 seconds). Wrap up in a towel to prevent drying.

Assembly

1. Serve everything together, along with any additional garnishes.