Half & Half


Half & Half


Half & Half


LBD 326 - Jerk Steak Tacos recipe

Source: Powerhouse Productions / CLEO TV


  • 1 pound Flank Steak
  • Salt and pepper, to taste
  • Other Spices
  • 1 jar Jerk Marinade
  • 11⁄2 cups Canola oil
  • 8 Yellow Corn Tortillas
  • Pico de Gallo (recipe follows)


For the tacos

1. In a non-reactive casserole dish or roasting pan, Season the steak with Salt, pepper and (other spices), and pour the Jerk Marinade over the steak. Allow to marinade for at least 3 hours, or up to overnight. 2. Preheat a grill to medium-high heat. 3. Remove the steak from the marinade, season with salt and place on the grill and cook for 4-5 minutes. Turnover and cook an additional 3-4 minutes. Remove from the heat and place on a cutting board. 4. While the steaks rests, set a 10-inch skillet over medium heat and add the Canola oil. Once the oil is hot, Fry the corn tortillas in batches in the hot oil until crispy and set aside on a wired rack to cool as you prepare the remaining tortilla shells. 5. Slice the steak into thin, 1⁄4-inch sheets, crosswise, and season with salt. To make the tacos, place a tortilla on a plate and cover with the steak. Cover with Pico de Gallo, Pickled Red Onions and garnish with cilantro leaves. Repeat with the remaining steak and tortilla shells.

For Pico de Gallo:

1⁄2 cup finely chopped sweet onions 1 large jalapeno, finely chopped 11⁄2 pounds ripe red tomatoes, core removed and small diced 1⁄4 cup lime juice 3 tablespoons extra virgin olive oil 1 teaspoon kosher salt 3 tablespoons roughly chopped cilantro, stems and leaves 1. In a medium bowl, combine all of the ingredients and stir to combine. Set aside as you prepare the tacos.

For Pickled Red Onions:

1 red onion, peeled and very thinly sliced 1⁄2 cup white wine vinegar 1⁄4 cup apple cider vinegar 1⁄4 cup water 11⁄2 teaspoons sea salt 2 tablespoons granulated sugar 1. In a small saucepan, place the vinegar, water, salt and sugar and cook over medium-high heat until the mixture reaches a simmer. Place the thinly sliced onions in a mason jar, or a non- reactive container with a lid. 2. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture. Let the onions marinate for 30 minutes, or longer. (You may need to tamp the onions down with a spoon so that they are all submerged under the vinegar mixture.) Serve immediately or refrigerate the onions in a sealed container for up to 2 weeks.