Skirt Steak Tacos with Blackberry Pear Slaw
skirt steak tacos with blackberry pear slaw
Image and recipe adaptation courtesy of The Noshery
Healthy, hearty tacos, kicked up a notch.
Makes about 8 tacos
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
1/4 cup red wine
1 lime, juiced
1/4 cup olive oil
1 teaspoon sugar
1 tablespoon chopped chives
1 1/2 cup red cabbage, shredded
1 cup radicchio, 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.