Steak Escabeche Tacos

Steak Escabeche Tacos ingredients

• 1.25 lbs Sirloin or flank steak, thinly sliced against the grain
• 2 tbsp Lime juice
• 2 cloves Garlic, minced
• 1 tbsp Olive oil
• 1/2 tsp Cumin, ground
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Carrots, peeled and julienned
• 1/2 White onion, thinly sliced
• 1 Jalapeño, thinly sliced (remove seeds for less heat)
• 2 Garlic cloves, thinly sliced
• 1/2 cup White vinegar
• 1/2 cup Water
• 1 Bay leaf
• 1/2 tsp Dried Mexican oregano
• 1 tsp Salt
• 1/4 tsp Black peppercorns
• 1 tbsp Canola or vegetable oil
• 12 Corn tortillas
• 1/4 cup Fresh cilantro, chopped
• 4 Lime wedges

How to make Steak Escabeche Tacos

1. Prepare the Steak Marinade: In a bowl, combine 2 tbsp lime juice, 2 minced garlic cloves, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1.25 lbs thinly sliced sirloin or flank steak, toss to coat, and marinate for 15-20 minutes at room temperature.
2. Sauté Escabeche Vegetables: Heat 1 tbsp canola or vegetable oil in a medium saucepan over medium-high heat. Add 1 cup julienned carrots, 1/2 thinly sliced white onion, 1 thinly sliced jalapeño, and 2 thinly sliced garlic cloves. Sauté for 5-7 minutes until the vegetables begin to soften but still have a slight crisp.
3. Deglaze and Simmer Escabeche: Pour 1/2 cup white vinegar and 1/2 cup water into the saucepan with the vegetables. Add 1 bay leaf, 1/2 tsp dried Mexican oregano, 1 tsp salt, and 1/4 tsp black peppercorns. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes, allowing the flavors to meld and the vegetables to pickle slightly. Remove from heat and let cool slightly.
4. Cook the Steak: Heat a large skillet or grill pan over medium-high heat until very hot. Remove the marinated steak slices from the marinade, shaking off excess. Sear the steak in batches for 1-2 minutes per side until nicely browned and cooked to your preferred doneness. Overcooking will make the thin slices tough. Transfer cooked steak to a cutting board.
5. Rest and Slice Steak: Allow the seared steak to rest for 3-5 minutes before roughly chopping or dicing it into bite-sized pieces suitable for tacos. This helps retain the juices.
6. Warm the Tortillas: Warm the 12 corn tortillas on a comal, dry skillet, or microwave according to package directions. They should be pliable and hot, but not crispy, to easily hold the filling.
7. Assemble the Tacos: Place a generous portion of the chopped steak onto the center of each warm corn tortilla.
8. Add Escabeche: Spoon a portion of the warm (or room temperature) escabeche vegetables over the steak in each taco, ensuring you get some of the tangy pickling liquid.
9. Garnish and Serve: Garnish the Steak Escabeche Tacos with fresh chopped cilantro and serve immediately with lime wedges on the side for an extra squeeze of brightness.

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