Garnish
Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese (optional), Tapatio hot sauce, sour cream avocado, cilantro
Steak Instructions: In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Pre-heat grill and grill meat. Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, then thinly slice the meat across the grain.
Chimichurri Instructions: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley (again, thin stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.
Salsa: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I’ll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)
Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro.
Tortillas – lightly grill, until soft and pliable (or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying. Serve everything together, along with garnishes
