National Taco Day Recipe


INGREDIENTS

FOR STEAK AND TACOS:

  • Juice of 1 orange, 1 lemon, and 1 lime
  • 1 cup fresh cilantro
  • 1 Tbsp dried oregano
  • ½ tsp cayenne pepper
  • ⅓ cup vegetable oil
  • 1 (12-oz) bottle lager beer
  • 2 lb flank steak
  • Kosher salt
  • Corn tortillas, for serving

FOR PICKLED ONIONS:

  • ½ cup cider vinegar
  • 1 jalapeño pepper, halved lengthwise
  • 1 Tbsp sugar
  • 1 tsp Kosher salt
  • 1 tsp cumin seeds
  • ½ red onion, thinly sliced

FOR PICO DE GALLO:

  • 6 tomatoes, seeded and diced
  • ¼ cup chopped cilantro
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • Kosher salt


 

DIRECTIONS

  1. Puree orange, lemon, and lime juice, cilantro, oregano, cayenne, and oil in a blender. Stir in beer. Season steak with salt; put in a baking dish and pour marinade over. Cover and refrigerate at least 1 hour and up to overnight.
  2. Meanwhile, make pickled onions: Bring 1 cup water, vinegar, jalapeño, sugar, salt, and cumin seeds to a simmer in a saucepan. Stir in onion, then remove from heat and marinate at least 1 hour.
  3. Make pico de gallo: Toss tomatoes, cilantro, lime juice, garlic, and salt to taste in a bowl.
  4. Preheat grill to high, direct heat. Grill steak, flipping once, 10 to 14 minutes total for medium. Warm tortillas on grill. Thinly slice meat against grain, then cut slices in half. Fill tortillas with steak, pickled onions, and pico de gallo.