Acapulco Steak Tacos

Ingredients

• ¾ cup Parboiled White Rice
• 6 Cilantro Sprigs
• 1 Lime
• 1 Shallot
• 2 Roma Tomatoes
• 1 Jalapeño Pepper
• 2 Flat Iron Steaks
• 6 6” Flour Tortillas
• 1 oz Grated Cotija Cheese
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: When slicing steak, find the parallel lines of muscle fiber running through the meat (called grain), and slice perpendicular to them, cutting against the grain. This makes sliced steak easier to chew, since muscle fibers are already broken up for you. Pico de gallo, a fresh tomato salsa, is a staple condiment in Mexican cuisine. It translates to “rooster’s beak”; people originally ate it by pinching it with their thumb and

2. 2

   Cook the Rice: Bring medium pot with 1 ½ cups water, ½ tsp. salt, a pinch of pepper, and rice to a boil. Reduce to a simmer, cover, and cook 15-20 minutes until rice is tender and liquid has been absorbed, 15-20 minutes. While rice cooks, prepare ingredients. Fluff with fork, then stir in half the cilantro (reserve remaining for pico de gallo), lime zest (to taste), and 1 tsp. lime juice. Cover and set aside.

3. 3

   Heat a grill pan or outdoor grill to medium heat.: Drizzle steaks with ½ tsp. olive oil and place on hot grill. Grill until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from grill, brush with remaining lime juice, and rest 3 minutes. Slice steak as thinly as possible. While steak rests, grill tortillas.

4. 4

   Prepare the Ingredients: Mince cilantro (no need to stem). Zest lime, halve, and juice. Peel and halve shallot. Cut into ¼” dice. Core Roma tomatoes and cut into ¼” dice. Stem jalapeño, halve, seed, and mince. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and

5. 5

   Grill the Tortillas: Place tortillas on grill one at a time and cook until lightly charred and pliable, 15-30 seconds per side.

6. 6

   Combine shallots (to taste), jalapeño pepper (to: taste), tomatoes, and remaining cilantro in a small lime juice. Set aside and allow flavors to marry, stir- ring every few minutes to marinate evenly.

7. 7

   Plate the Dish: Place three tortillas on plate and top with steak. Top with pico de gallo and sprinkle with cotija cheese.

8. 8

   Serve rice on side.: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half goes in rice and remaining goes in pico de three times. 1 tsp. goes in rice, 1 Tbsp. goes in pico de gallo, and remaining flavors steak. from jalapeño greatly reduces its spiciness. Control the spice level of this dish by using to taste. Wash hands, utensils, and cutting board after working with jalapeño. the recipe before you start–we promise it will be time

9. 9

   Mince cilantro (no need to stem). Zest lime, halve,