It was a Tuesday night after work, and I was strongly feeling the “Taco Tuesdays” vibe.
- New York skirt steak
- Freshly ground black pepper
- 1 tablespoon butter
- 3 cloves garlic, peeled and smashed
- 1/4 cup diced red onions
- 1/4 cup diced mini heirloom tomatoes
- 1/4 cup diced mini bell peppers
- 1/4 cup diced cucumber
- 1 tablespoon chopped cilantro
- 1 small lime, zested and juiced
- 1 tablespoon olive oil, the good stuff
- 2 jalapenos, sliced, for serving
- 1/2 cup goat cheese, for serving
- 1/2 cup pomegranate seeds, for serving
- 2 endives, leaves separated and washed, for serving
Season the New York skirt steak on both sides with salt and freshly ground black pepper. Heat a medium skillet over high heat and melt the butter. Place the skirt steak into the skillet and toss in the garlic cloves. Sear until desired doneness. 4 to 5 minutes on both sides will get you in the ballpark of medium-rare. When the meat is done, remove from the heat and let rest.
Meanwhile, begin dicing the vegetables and herbs for the salsa! When everything is diced, in a large bowl combine the red onions, mini heirloom tomatoes, mini bell peppers, cucumber, chopped cilantro, the lime zest and juice, olive oil, and salt to taste.
Slice the meat and serve with the salsa, jalapenos, goat cheese, pomegranate seeds, and endives. You can put the endive tacos together in advance to serve your guests, but I’m more about letting the guests serve themselves however they like.
We only had goat cheese in the house at the time, but you can use any type of cheese you prefer with your tacos. Same goes for any of the garnishes!