"Steak Tacos with Cabbage and Pico de Gallo

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Marinade overnight if you can, 2 hours minimum. I like to take the leftover marinade, bring it to a boil, and simmer it for 45 minutes. It reduces down into a delicious sauce.

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Ingredients

  • Steak Marinade
  • Steak Marinade
  • Steak Marinade
  • 2 2 2 lb. flank steak
  • 2 2 2 lb. flank steak
  • 2 2 2 lb. flank steak
  • 1 1 1 orange juiced
  • 1 1 1 orange juiced
  • 1 1 1 orange juiced
  • 2 2 2 limes juiced
  • 2 2 2 limes juiced
  • 2 2 2 limes juiced
  • 1/4 1/4 1/4 cup olive oil
  • 1/4 1/4 1/4 cup olive oil
  • 1/4 1/4 1/4 cup olive oil
  • 1/4 1/4 1/4 cup agave
  • 1/4 1/4 1/4 cup agave
  • 1/4 1/4 1/4 cup agave
  • 5-6 5-6 5-6 cloves garlic minced
  • 5-6 5-6 5-6 cloves garlic minced
  • 5-6 5-6 5-6 cloves garlic minced
  • 1 1 1 tbsp dried oregano
  • 1 1 1 tbsp dried oregano
  • 1 1 1 tbsp dried oregano
  • 1 1 1 tbsp chili powder
  • 1 1 1 tbsp chili powder
  • 1 1 1 tbsp chili powder
  • 1/4 1/4 1/4 tsp kosher salt
  • 1/4 1/4 1/4 tsp kosher salt
  • 1/4 1/4 1/4 tsp kosher salt
  • 2 2 to avocados sliced (or smashed if fancy looks don't matter to you)
  • 2 2 to avocados sliced (or smashed if fancy looks don't matter to you)
  • 2 2 to avocados sliced (or smashed if fancy looks don't matter to you)
  • Pico de Gallo Salsa
  • Pico de Gallo Salsa
  • Pico de Gallo Salsa
  • 1 1 1 large tomato diced
  • 1 1 1 large tomato diced
  • 1 1 1 large tomato diced
  • 1/2 1/2 1/2 red onion diced
  • 1/2 1/2 1/2 red onion diced
  • 1/2 1/2 1/2 red onion diced
  • 1 1 1 jalapeño finely diced, seeds removed for a milder salsa
  • 1 1 1 jalapeño finely diced, seeds removed for a milder salsa
  • 1 1 1 jalapeño finely diced, seeds removed for a milder salsa
  • 1 1 1 lime juiced
  • 1 1 1 lime juiced
  • 1 1 1 lime juiced
  • 1 1 1 tbsp olive oil
  • 1 1 1 tbsp olive oil
  • 1 1 1 tbsp olive oil
  • to and pepper to taste
  • to and pepper to taste
  • to and pepper to taste
  • Tacos
  • Tacos
  • Tacos
  • flour or corn tortillas heated just before serving
  • flour or corn tortillas heated just before serving
  • flour or corn tortillas heated just before serving
  • 1/4 1/4 1/4 purple cabbage shredded or very thinly sliced
  • 1/4 1/4 1/4 purple cabbage shredded or very thinly sliced
  • 1/4 1/4 1/4 purple cabbage shredded or very thinly sliced
  • limes cut in wedges, for serving
  • limes cut in wedges, for serving
  • limes cut in wedges, for serving

Preparation

Step 1

Instructions
Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.

Marinade the steak in the refrigerator overnight in the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.

Pour the juices from the marinade in a sauce pan. Bring to boil, lower to a simmer, and reduce the marinade by half. Takes 10-15 minutes. You can cook your steak in the meantime.

Turn on the broiler on high. Let heat for 1 minute after the flame comes on.
Put the flank steak in the oven. Cook 5 minutes.
Remove steak from the oven. Leave the oven on and the oven door open. Flip the steak.
Cook until internal temperature reads ~135 for medium-rare. (4-5 more minutes).
Let rest 5-10 minutes before slicing against the grain and serving.
Assemble your tacos with the cabbage on the bottom, then the steak, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.

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