Cabo San Lucas Recipe
Grilled marinated steak, grilled poblano peppers and onions, guacamole, lime crema, and cilantro on flour tortillas
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Ingredients
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Steak & Marinade
Grilled Peppers & Onions
Guacamole
Lime Crema & Assembly
Method
Steak & Marinade
- 1
Make the marinade
In a shallow bowl or zip-top bag combine 3 tablespoons olive oil, 3 tablespoons fresh lime juice, 2 tablespoons orange juice, 1 tablespoon soy sauce, minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon black pepper and 1 teaspoon kosher salt. Whisk or shake until combined.
- 2
- 3
Grill the steak
Preheat grill to medium-high (about 450-500°F / 230-260°C). Oil the grill grates lightly. Remove steak from marinade and let excess drip off. Grill steak 3-5 minutes per side for medium-rare (time will vary by thickness), turning once. Use an instant-read thermometer for accuracy: 125-130°F for medium-rare, 135°F for medium. Transfer steak to a cutting board and tent loosely with foil. Rest 8-10 minutes before slicing thinly against the grain into 1/4-inch strips.
Grilled Peppers & Onions
- 4
Prepare vegetables
While the steak marinates, core and slice the poblano peppers into 1/2-inch strips (remove seeds for less heat). Peel and slice the yellow onion into 1/4-inch half-moons. Toss peppers and onions with 1 tablespoon oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 5
Guacamole
- 6
Make guacamole
Halve and pit the avocados and scoop the flesh into a bowl. Add 1 tablespoon fresh lime juice, 2 tablespoons finely diced red onion, 2 tablespoons chopped cilantro, 1/2 seeded and finely diced jalapeño (optional), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mash to your preferred texture with a fork, leaving some chunks for texture. Taste and adjust seasoning or lime as needed.
Lime Crema & Assembly
- 7
Make lime crema
Whisk together 1/2 cup sour cream, 1 teaspoon fresh lime juice, 1/2 teaspoon lime zest and 1/4 teaspoon salt until smooth. Taste and add more lime or salt to balance.
- 8
Warm tortillas
Warm flour tortillas on the grill or in a dry skillet for 15-30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.
- 9
Assemble tacos
Spread a spoonful of guacamole on each warmed tortilla, add 2-3 slices of rested steak, top with grilled poblano peppers and onions, drizzle with lime crema, and sprinkle with chopped cilantro. Serve with extra lime wedges on the side.
- 10