I love a good steak taco, and I decided to really lean into the grilling season that we are coming up on by adding grilled lime and avocado. This really exemplifies the asado culture of Argentina, and that’s why this pairs so perfectly with Terrazas de los Andes Reserva Cabernet Sauvignon.
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour
1 cup roasted garlic cloves
1 tablespoon Mexican oregano
Juice of 2 limes
2 cups olive oil
2 bunches cilantro
3 cloves raw garlic
2 teaspoons capers
1/2 bunch parsley
3 green onions
1 cup olive oil
Salt to taste
Steak and Tortillas
2 1/2 lb skirt steak, trimmed of excess fat and butterflied
10 4-inch flour tortillas
4 limes, halved
Crumbled queso fresco
1 cup pickled onions
1 1/2 cups red wine vinegar
1 cup water 2 tablespoons sugar
1 tablespoon Kosher salt
6 whole cloves
2 bay leaves
1 teaspoon ground black pepper
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon dried red pepper flakes
2 large red onions, thinly sliced
Preheat grill or grill pan to medium-to-medium-high heat.
Make the steak marinade: combine roasted garlic, oregano and lime juice in a food processor and combine into a paste. Slowly drizzle in two cups of olive oil until well combined.
Thoroughly cover steaks with marinade and let rest for at least 30 minutes or up to six hours (covered in the refrigerator). Rinse blender jar.
Make the salsa verde: combine the cilantro, jalapeño, raw garlic, capers, parsley, green onions and olive oil in a blender and purée until smooth. Season to taste with salt. Set aside.
Cut avocados in half and remove the pit. Using a spoon, remove avocado from skin. Lightly drizzle with olive oil and season with salt and pepper. Set aside.
Remove skirt steak from marinade and season liberally on both sides with salt and pepper. Put steak on the grill and sear for two to three minutes per side, for medium-rare. Remove steak from heat and let rest for five to ten minutes, before slicing (against the grain) into 1⁄4-inch- thick slices.
While the steak is grilling, add the avocado halves to the grill and cook for approximately 1 minute on each side, until slightly charred. Remove from grill and set aside until cool enough to handle. Once cool, cut each half into three slices length-wise.
Lightly toast the tortillas on the grill, approximately 30 seconds per side. Stack and cover with a dish towel (to maintain warmth) and set aside.
Place limes cut side down on grill from approximately 1 minute. Remove from heat and set aside.
To assemble the taco: add steak, drizzle salsa verde and add grilled avocado. Top with Pickled Onions* and crumbled queso fresco. Serve with grilled lime.
Makes 2 cups
Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.
Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator.