Skirt Steak Tacos w/ Blackberry Pear Slaw

Healthy, hearty tacos, kicked up a notch.

Image + recipe by The Noshery

Makes about 8 tacos

For the steak:

1 lb. skirt steak

2 tbsp. olive oil

Kosher salt, to taste

Sea salt, to garnish

Freshly cracked black pepper, to taste

1/2 jar Blackberry Mulled Merlot Jam

Blue cheese, crumbled, to garnish

8 corn tortillas

For the dressing:

1/4 cup red wine

1 lime, juiced

1/4 cup olive oil

1 teaspoon sugar or honey

1 tablespoon chopped chives

For the slaw:

1 1/2 cup red cabbage, shredded

1 cup green cabbage, shredded

1 pint blackberries, halved

1 bartlett pear, cut into matchsticks

1/4 ea. red onion, thinly sliced

1. Heat a cast iron skillet over medium-high heat. Season steak with salt and pepper on both sides. Lay steak in hot skillet and sear on each side for 3-4 minutes (for medium-rare). Remove steak from heat. Generously brush top of steak with jam and let rest.

2. While steak is resting warm tortillas in a dry skillet. Wrap tortillas in foil to keep warm.

3. Whisk together dressing ingredients and set aside. Mix slaw ingredients together and toss with dressing.

4. Thinly slice steak against the grain. Divide slaw evenly among tortillas, top with sliced steak and sprinkle a bit of sea salt directly on meat. Add blue cheese crumbles, garnish with chives and drizzle with remaining jam.