Margarita Marinated Grilled Steak Tacos, Lime Aioli, Pickled Radish

   Margarita Marinated Skirt Steak

2 Oz. Fresh Lime Juice

2 Oz. Tequila 

1 Tbsp. Orange Juice
1 Tsp. Worcestershire Sauce

1 lb. Skirt Steak

Sea Salt, to Taste

1 Tbsp. Canola Oil

Combine lime juice, tequila, orange juice and Worcestershire sauce in air tight container. Season skirt steak generously with sea salt. Place in margarita mixture. Place in refrigerator for at least 6 hours, preferably overnight.

Heat grill to high. Brush steak with oil. Season with more salt if preferred. Grill on one side until golden brown and slightly charred, about 3-4 minutes. Turn and repeat, about 3-4 minutes for medium-rare doneness. Let rest for 5 minutes then slice against the grain into 1/4-inch thick slices (or cubed if desired).

Pickled Radish

1 C. Thinly Sliced Radishes

1/2 Small White Onion, Sliced
1/4 C. White Vinegar

1/4 C. White Sugar

1 Tsp. Salt

1 Tsp. Mustard Seeds

1/2 Tsp. Crushed Red Pepper Flakes

Place radish slices and onions in a large bowl. In a small sauce pan, on medium heat, add remaining ingredients. Stir until sugar is dissolved, about 5 minutes. Add radish and onion mixture and remove from heat. Place in an airtight glass container or Tupperware. Refrigerate at least 8 hours or overnight.

Lime Aioli

1 Large Egg Yolk

1 1/2 Tsp. Fresh Lemon Juice
1 Tsp. White Wine Vinegar
1/4 Tsp. Dijon Mustard

1/2 Tsp. Salt, more to taste

3/4 C. Olive Oil, Divided

1 Tbsp. Fresh Lime Juice

Combine egg yolk, lemon juice, vinegar, mustard and 1/2 tsp. salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using 1/4 tsp. measuring spoon, and whisking continuously, add 1/4 C. oil to yolk mixture, a few drops at a time. Gradually add remaining 1/2 C. oil in a very thin slow stream, still continuing to whisk, until mixture is thick, about 8 minutes. Add lime juice, mix thoroughly. Refrigerate for two hours, or up to two days in advance.

Taco Preparation

4 (6 inch) Flour Tortillas

Skirt Steak, Cooked and Cut into Slices

1 Tbsp. Pickled Radish, Sliced

1 Avocado, Cubed

1 1/2 C. Kale, Broccoli Sprouts, and Red Cabbage Chopped

1/3 C. Shredded Queso Cheese

2 Tbsp. Fresh Cilantro

Warm tortillas by placing them on the grill for about 30 seconds. Evenly disperse the ingredients on to each taco shell.