Time: 50 min.
Complexity: easily
Servings: 6

Marinate a flank steak in a spicy sauce with a touch of brown sugar, grill it until it's beautifully crispy, and serve it in tacos, topped with arugula salad, pomegranate-corn salsa, crumbled Mexican cheese, fresh herbs, and radishes. Serve with lime wedges for a squeeze of juice.

Ingredients:

Skirt steak

• 1 jar hot sauce, such as Try Me Tiger
• 2 tbsp. l. brown sugar
• A pinch of red pepper flakes
• 1 skirt steak weighing 700 g.

Radicchio and Arugula Salad

• 0.5 cup arugula
• 0.5 cups finely chopped radicchio
• 1 clove garlic, crushed
• Juice of 2 limes
• 2-3 teaspoons sour cream

Pico de gallo with pomegranate and corn

• 1 ear of corn, grilled and kernels removed
• The seeds of 1 pomegranate
• 2 jalapeños, seeded and finely chopped
• 1 cup fresh cilantro
• Juice of 3 limes
• 2 cloves garlic, crushed

Taco

• Corn tortillas
• Chopped fresh cilantro
• Crumbled cotija cheese
• Lime wedges
• Thinly sliced ​​radish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, arugula, radicchio, lime juice, pomegranate, corn, radish

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Preparation:

Step 1
• Skirt steak:
  
  Combine hot sauce, brown sugar, and red pepper flakes in a bowl. Add the steak and let it marinate.
  
  Radicchio and Arugula Salad:
  
  In a bowl, combine arugula, radicchio, garlic, lime juice, sour cream, a little salt and black pepper.
Step 2
• Pico de gallo with pomegranate and corn:
  
  In a bowl, combine corn kernels, pomegranate seeds, jalapeño, cilantro, lime juice, garlic, and 1/2 teaspoon salt and black pepper to taste.
Step 3
• Steak:
  
  Grill the steak for about 5 minutes per side. Let it rest, then slice thinly across the grain.
Step 4
• Assemble the tacos:
  
  Warm the tortillas and arrange them on a plate. Top with 2-3 tablespoons of lettuce, 3-4 thin slices of steak, and 2-3 tablespoons of pico. Sprinkle with cilantro and cotija cheese, and garnish with a lime wedge and radish.

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