1-2-pound flank steak, or your favorite cut of beef
Fresh ground cracked black pepper
1 tablespoon chipotle chili powder
1 teaspoon cumin, toasted and ground
1 teaspoon garlic powder
1 tablespoon onion powder
1/2 teaspoon salt, or to taste
2 cups spicy Serrano Chili Blueberry Sauce ( see my recipe below)
12 small corn tortillas, lightly toasted on the grill
12 slices of mild Havarti cheese
Red Pickled onions ( recipe below )
1 bunch parsley, chopped fine
2-4 white or red radishes, sliced paper-thin
Microgreens for garnish
Remove the steak from the cooler and allow it to come close to room temperature, about 30 minutes.
Fire up the outdoor grill to medium-high heat. Season the beef with salt and cracked black pepper on both sides, then set aside. In a small bowl, combine the dry spices and mix them thoroughly. Rub the spice mixture into the salt and peppered beef, on both sides.
Oil the grill. Place the beef across the hot grates and do not disturb the first 4-5 minutes. This will help you achieve a deeply caramelized sear. Flip and continue the cooking process until the desired temperature. Remove to a cutting board, and allow to rest for 10 minutes before slicing.
While the steak is resting, reduce the heat on the grill and place the tortilla on indirect heat exposure (a no flame zone ) Add cheese, and close the grill lid for 1 minute or until cheese is melted and tortillas are warmed. Set aside covered to keep warm.
Slice the beef, and assemble the tacos by placing the meat directly on the melted cheese tortilla, slather the Serrano-blueberry sauce on top with pickled red onions, parsley, radish, and your favorite micro-greens.
For the Serrano Blueberry Sauce
1/2-1 small Serrano chili, cleaned and de-seeded
3 cups of fresh or frozen blueberries
2 teaspoons neutral-tasting oil
1 small yellow onion, large dice
2 cloves fresh garlic, cleaned
1/2 lemon, zested and juiced
1- 2 tablespoons good quality maple syrup
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon dry mustard powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Kosher salt or to taste
Water as needed
In a small, high sided saucepan, heat the oil. Add onions and saute until brown and caramelized. About 4- 5 minutes. Add the garlic and saute an additional 1-2 minutes.
Add the fruit and the additional ingredients. Continue to cook for about 8-10 minutes, continually stirring to avoid scorching. Add a little water to bring to a thick syrup consistency. Remove from heat and cool slightly.
Place into a standing blender and blend until the mixture reaches a smooth consistency. Optional- submerge a hand blender and puree smooth.
Place sauce into an airtight container and pop into the fridge!
For more heat, leave the seeds in the Serrano chili. For even more excitement, replace the Serrano with a Habanero.
Pickled Red Onions
1 large red onions, sliced paper-thin
1 cup apple cider vinegar
2 tablespoons sugar
Pinch of salt
1-2 clove garlic, peeled and smashed
Small glass container with a tight-fitting lid for packing
Add the sliced onions, peppercorns and garlic to a glass mason jar, and set aside.
In a small saucepan, combine the vinegar, sugar, and salt, and heat stirring just until the salt and sugar dissolve about 1-2 minutes. Remove from heat and add the garlic clove and peppercorns. Gently pour the brine over the onions and seal the jar, allow the liquid to cool. Seal with a tight-fitting lid, and place in the refrigerator for minimum 30 minutes before eating. The onions may be stored chilled, for up 4 weeks.
To assemble a Taco, spread a tablespoon or more of the sauce onto the center of each tortilla, lay one or two pieces of the juicy grilled steak on top of the sauce, top with coleslaw, fold over to make a taco. Serve with lime wedges to squeeze directly on the taco filling. Top with your favorite Salsas.