Steak Tacos with Herbed Bean Salad and Pickled Radishes
Steak Tacos with Herbed Bean Salad and Pickled Radishes
Steak Tacos with Herbed Bean Salad and Pickled Radishes

Steak and Corn Tostados with Herbed Bean Salad and Pickled Radish

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April 19, 2017

This recipe was inspired by Chef Alexis Bostelmann from Mexico.

  • Prep: 45 mins
  • Cook: 15 mins
  • Yields: Makes 4 servings

Ingredients

Beef Steaks

1 tbsp minced chipotle peppers in adobe sauce

3 cloves garlic, minced

1 bay leaf, crushed

4 Flat Iron Beef Grilling Steaks, 3/4 inch thick (4 to 6 oz/125 to 175 g each)

1 tbsp vegetable oil

Coarse salt and pepper

8 corn tortillas

2 avocados, thinly sliced

Pickled Radish

12 radishes, halved and thinly sliced

1 small red onion, chopped

5 cloves garlic, minced

1/2 tsp red pepper flakes

3/4 cup white wine vinegar

1/4 cup EACH liquid honey and coarsely chopped fresh cilantro

Herbed Bean Salad

1 tbsp vegetable oil

3 cloves garlic, minced

1 long fresh red chili or jalapeno pepper, halved, seeded and minced

1/2 tsp EACH salt and freshly ground pepper

1 can (19 oz./540 mL) black beans, drained and rinsed

1 bunch EACH fresh cilantro and mint, leaves separated from stems and well washed

1 tbsp EACH minced lemon zest and lemon juice

Directions

BEEF STEAKS:

In zipper type freezer bag combine chipotle peppers, onion and garlic and crushed bay leaf. Pierce steaks all over with fork and add to bag, massaging the mixture into the meat. Refrigerate for 4 hours or up to 12 hours.

Remove steaks from marinade, discarding marinade. Pat steaks dry with paper towel; season with salt and pepper. Heat oil in large cast iron or heavy skillet over medium-high heat. Add steaks and cook, turning twice or more for 8 to 10 minutes total for medium-rare. Remove from heat. Tent loosely with foil and let rest for 5 minutes. Thinly slice to serve.

PICKLED RADISH:

Pack radishes and red onion in large clean jar. In saucepan: combine garlic, red pepper flakes, vinegar and honey. Bring mixture to boil, reduce heat and pour over radishes. Stir in cilantro. Let mixture cool to room temperature.

BEAN SALAD:

Heat oil in small saucepan over medium heat. Add garlic, chili, salt and pepper; cook until aromatic, about 2 minutes. Add beans, stirring until warmed through, about 4 minutes. Remove from heat and cool. Stir in cilantro, mint leaves, lemon rind and lemon juice. Cover and chill for 1 hour.

TO ASSEMBLE:

Warm each tortilla in fry-pan and top with warm sliced beef. Top with herbed beef salad, avocado and pickled radish.

Make Ahead Tip:  Cover and refrigerate pickled radishes for 1 hour or up to 4 days.

Make Ahead Tip: The Herbed Bean Salad can be prepared 1 day in advance.  Cover and refrigerate salad.

Serving Tip: Serve warm beef marrow alongside tacos, topping with some of the Herbed Bean Salad if desired.

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