Mediterranean Tacos

Mediterranean Tacos

• 1 1/2 pounds skirt steak (excess fat removed)

• Tortillas (flour or corn)

• Feta cheese

• Fresh cilantro or mint (for garnishing, stems removed)

Steak Marinade

• 4 cloves garlic (minced or grated)

• 1 teaspoon onion powder

• 1 teaspoon dried mint

• 1 teaspoon dried oregano

• 1 teaspoon chili flakes

• 3 tablespoons fresh lemon juice

• 2 teaspoons sea salt

• 1 teaspoons black pepper

• 1/2 cup olive oil

Pickled Salad

• 2 cups cherry tomatoes (quartered)

• 8 radishes (cut into 1/4 inch matchsticks or slices)

• 1 medium red onion (finely chopped)

• 1/2 lemon (juiced)

• 2 tablespoons red wine vinegar

• 1/2 teaspoon sea salt

Marinade:

1. In a medium bowl combine marinade ingredients except olive oil. Slowly drizzle in olive oil while whisking to combine.

2. In a zip-lock bag or large baking dish combine skirt steak with marinade. Turn to coat, seal bag or cover dish and refrigerate for 1 to 8 hours.

Pickled Salad:

1. In a medium bowl, combine pickled salad ingredients thoroughly. Refrigerate for 15 minutes to 1 hour.

Cook and Assemble:

1. Heat a large cast-iron skillet or grill-pan over medium-high heat. Remove steak from marinade and add to the pan. Cook 3 to 4 minutes, until thoroughly browned on one side. Flip and continue cooking 3 minutes for medium rare.

2. Transfer steak to cutting board and let it rest for 5 minutes.

3. Cut steak diagonally across grain into 1/4 inch thick slices (can also be chopped).

4. Wipe out pan and warm tortillas over medium-high heat until lightly charred for color and taste.

5. Assemble tacos by layering steak, pickled salsa, feta cheese and fresh herbs on top of the tortilla.