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GOLD CANYON PREMIUM ANGUS® SIRLOIN TACO WITH ESCABECHE
by Shamrock
INGREDIENTS
SIRLOIN MARINADE 1/3 cup Markon First Crop® Cilantro, chopped 1/4 cup plus 1 tbsp Ready-Set-Serve™ by Markon Lime Juice 1/4 cup Trifoglio® Olive Oil 3 cloves Garlic, minced 1 tsp Coarse Salt 1/2 tsp Katy’s Kitchen® Coarse Black Pepper 1 lb. Gold Canyon Premium Angus® Sirloin Flap ESCABÈCHE 8 oz Ready-Set-Serve™ by Markon Matchstick Carrots 4 oz Ready-Set-Serve™ by Markon Sliced Red Onion 1 Jalapeño, sliced thin 1/2 tsp Katy’s Kitchen Ground Coriander 1/4 heaping tsp Katy’s Kitchen Ground Cumin 1 1/2 cups Apple Cider Vinegar 3/4 cup Water 2 tsp Katy’s Kitchen Sugar 1/2 tsp Salt
GARNISH Ready-Set-Serve™ by Markon Guacamole Shamrock Farms® Sour Cream Casa Martinez® Salsa Verde 8 (8-inch) corn tortillas
INSTRUCTIONS
1. Make the Escabèche: Place cut the vegetables in a large container with lid. 2. Add coriander, cumin, vinegar, water, sugar, and salt to a pot and bring to a boil. 3. Remove the pot from the heat and pour the vinegar mixture over the vegetables. Let cool and refrigerate for at least 30 minutes. 4. For the Sirloin: Combine the cilantro, 1/4 cup lime juice, olive oil, garlic, and pepper with the steak in a nonreactive dish or resealable plastic bag. Marinate for 30 minutes at room temperature. 5. Preheat a grill or grill pan to high. Remove the steak from the marinade and pat dry. Season with salt and grill 2-3 minutes per side for medium-rare. Let stand for 5 minutes before thinly slicing against the grain. 6. Stir together the remaining tbsp of lime juice and sour cream, then season with a pinch of salt. Set it aside. 7. Heat the tortillas on the grill until warm and flexible. Serve with the sliced steak, guacamole, escabèche and sour cream mixture and let diners assemble their own tacos.
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