Ever wondered what makes that steak taco at Bartaco taste oh so good? We've got the word on the secret seasoning right here. Heat up those tortillas and get the grill going because this is the perfect end of summer dish. For best results, we encourage you to source your Pico ingredients at your local farmers' market.
Ancho Steak Taco with Market Pico
16 White Corn Tortillas, warmed up 1 batch Ancho Steak
1 batch Market Pico de Gallo Cilantro sprigs, for garnish
2 Limes, sliced into wedges for serving
1. To assemble taco, place a couple slices of ancho steak on a tortilla. Top with a spoonful of pico and finish with cilantro. Serve with a lime wedge.
1⁄4 cup Ancho Powder
2 tablespoons Kosher Salt
1 tablespoon Freshly Ground Black Pepper
1 teaspoon Ground Coriander
1⁄2 teaspoon Ground Cumin
2-pound Skirt Steak, outer membrane removed
In a mixing bowl, combine ancho, salt, pepper, coriander and cumin; mix to combine well. Dredge steak in ancho seasoning, thoroughly covering all sides. Cover and refrigerate overnight to marinate.
When ready to cook, remove steak from fridge and let come to room temperature. Meanwhile, preheat the grill to scorching-high heat.
Sear the steak quickly to char the outside, about 1 minute per side for medium-rare. Remove steak from grill and let rest for 10-15 minutes on a cutting board before slicing against the grain into slices.
Market Pico de Gallo
1⁄2 cup Finely Diced Tomato, seeds removed
3⁄4 cup Finely Diced Cucumber, seeds removed
1⁄4 cup Finely Diced Red Onion
1⁄4 cup Finely Diced Jalapeño, seeds removed
1 tablespoonFinely Minced Basil Leaves
2 tablespoons Finely Minced Cilantro Leaves
1⁄4 cup Extra-Virgin Olive Oil
2 1⁄2 tablespoons Light Brown Sugar, packed
2 tablespoons Sherry Vinegar
2⁄3 ounce Finely Minced Shallot
1⁄4 ounce Finely Minced Serrano Pepper, seeds and ribs removed
1⁄4 ounce Finely Minced Fresno Pepper, seeds and ribs removed
1⁄2 teaspoon Finely Minced Thyme
1⁄3 teaspoon Kosher Salt
1⁄4 teaspoon Freshly Ground Black Pepper
In a mixing bowl, combine tomato, cucumber, red onion, jalapeño, basil and cilantro; set aside.
In a separate bowl, combine olive oil, brown sugar, sherry vinegar, shallot, serrano, fresno, thyme, salt and pepper. Whisk until well blended.
Add dressing to the bowl of vegetables and mix to combine. If not using right away, cover and keep cool in the refrigerator.