| Level: | Advanced |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
| Level: | Advanced |
| Total: | 50 min |
| Active: | 50 min |
| 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
Instructions
- 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.