INGREDIENTS :
Steak Marinade:
- ~ 2 lbs skirt steak
- ¼ C fresh blackberries, smashed
- 4 cloves garlic, minced
- 2 limes, juiced and zested
- 2 oranges, juiced
- ¼ C olive oil
- ¼ C white wine vinegar
- 1 t thyme, dried
- 2 t ground cumin
- 2 t chili powder
- salt & pepper, to taste
- 1 jalapeno, thinly sliced lengthwise
- 1 small white onion, thinly sliced
Cabbage Slaw:
- 1 C red cabbage, shredded
- ½ small red onion, thinly sliced
- 3 T Mayonnaise
- 2 limes, juiced
- ¼ C cilantro, finely chopped
- ½ T tajin
Tacos:
- corn tortillas
- black bean salsa (store bought)
- cabbage slaw
- cilantro, for garnish
- lime wedges, for garnish
- blackberries, for garnish
METHOD :
In a large bowl combine smashed blackberries, garlic, lime juice, lime zest, orange juice, olive oil, vinegar, dried thyme, cumin, chili powder, salt, and pepper. Whisk until ingredients are thoroughly combined. Then add the shirt steak followed by onions and jalapenos. Cover the bowl and place in the fridge for a minimum of six hours or overnight.
To make the cabbage slaw combine all ingredients in a large bowl. Toss with tongs until thoroughly combined. Set aside or place in the fridge until you assemble the tacos.
Preheat the grill to high heat, and brush with oil if needed. Remove the steak from the marinade and grill for three to four minutes on each side. Remove the steak from the grill and let rest for around five minutes. Then slice the steak against the grain into thin strips.
While the steak is resting, pour the marinade into a blender. Blend until you have reached a smooth consistency. Pour into a small pot and heat on the stovetop on medium to low heat for four to six minutes.
To assemble the tacos, heat the corn tortillas on the grill until there are slight grill marks on both sides. Next add a spoonful of black bean salsa, cabbage slaw, and a couple pieces of grilled steak. Top with blended mariande, cilantro leaves, blackberries, and lime wedges.
Enjoy these tacos with our juicy and delicious Red Blend!
