Grilled Steak Tacos with Charred Tomato Salsa, Citrus Slaw, and Crema

  • 12 6” corn tortillas
  • 3 lbs steak (flank, hanger, or tri tip)
  • 1 lime

Season the steak liberally with salt and pepper. Grill until an internal temperature of 125°F is reached. Allow the meat to rest for 5 minutes. Slice the meat thinly, against the grain. Squeeze the lime over the sliced meat and set aside. 

Charred Tomato Salsa

  • 6 roma tomatoes, charred
  • 1 small red onion, charred
  • 1 jalapeno, charred
  • 1/2 bunch cilantro
  • 1 clove garlic
  • 2 TB extra virgin olive oil
  • 2 limes, juiced
  • Salt and pepper to taste

Toss roma tomatoes, onions, jalapenos with salt and pepper and one tablespoon of the olive oil. Char on a very hot grill.  Puree in blender with remaining olive oil, garlic, cilantro, lime juice. Season to taste with salt and pepper to taste. 


Citrus Slaw

  • 1 head cabbage, sliced thin
  • ¼ cup lime juice
  • ¼ cup apple cider vinegar
  • 1 TSP toasted ground cumin
  • 1 TSP toasted ground coriander
  • 1 large carrot, julienned
  • 1 small red onion, sliced thin

Combine all ingredients in a bowl let sit 20 minutes before using. Salt and pepper to taste.

 


Crema

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1 tsp toasted ground coriander
  • 1 tsp toasted ground cumin
  • 1 tsp chipotle puree
  • 1 tsp ancho chili powder
  • 1 lime, juiced

Combine all ingredients and stir until smooth. Salt and pepper to taste

 

To serve

Warm the tortillas on the grill, approximately 5 seconds on each side. 
Place the citrus slaw, then the steak, then the salsa, then the crema on top of each tortilla. Enjoy!