Time: 20 min.
Complexity: easily
Servings: 4

The secret to the amazing flavor of these beef tacos is a marinade made with natural blackberry juice. Add lime juice, jalapeño, and red onion to the marinade for a rich, multi-faceted flavor, and let the meat sit for several hours. After grilling the beef, reduce the marinade in a saucepan to leave behind delicious, soft onions that make a wonderful complement to the steak strips in the tacos.

Ingredients:

• 1 cup 100% blackberry juice
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons extra-virgin olive oil
• 1 small red onion, thinly sliced ​​into half rings
• 3 cloves garlic, crushed
• 1 cup chopped fresh cilantro + leaves for serving
• 450 gr. skirt steak or flank steak
• 8 corn or small wheat tortillas, warmed
• Diced tomatoes, for serving

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, tortilla, red onion, chili pepper, lime juice, tomatoes, cilantro

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Preparation:

Step 1
• In a large zip-lock plastic bag, combine the blackberry juice, lime juice, olive oil, onion, jalapeño, and cilantro. Add the steak, seal the bag, and turn to coat thoroughly. Refrigerate for 2-4 hours.
Step 2
• Preheat an outdoor grill or grill pan on the stovetop over medium heat. Remove the steak from the marinade and pour the marinade into a small saucepan. Bring to a boil and simmer until the liquid has evaporated and the onions are soft, about 12 minutes. Season with salt and pepper to taste.
Step 3
• Meanwhile, pat the steak dry and season generously with salt and pepper. Grill, turning once, until grill marks appear, 4-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Step 4
• Slice the steak across the grain into thin strips. Arrange the pieces among the tortillas and top with onions. Garnish with tomatoes and cilantro, if desired.

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