Spicy Steak Tacos
One of the
benefits of living in Seattle is the Pikes Place Market, right on Puget
Sound. This is famous for fresh everything from fish to flowers. South
of the fish mongers there is Mick's. This is a dangerous place with the
most spicy hot pepper jams in a vast array. They can be used as a foil
for many foods. Here they bring some zing to steak and cabbage, all the
while taming young tannins in the wine. Taste some of the jam with a
cracker and cream cheese first, though, so you can judge your pain
threshold. Sincerely this is a great match with a very young Cabernet
Franc.
For the Steak which is BBQ'd:
2 pounds flank steak, trimmed clean of any fat, and about 1 1/2 inch thick
2 T jalapeno pepper jam
3 T canola oil
3 T soy sauce
1 T toasted sesame oil
½ cup finely chopped fresh cilantro
1 large garlic cloves, minced
1 t ground coriander
For the Tacos:
1/2 head (about 3 cups) Napa cabbage, shredded
1 large carrot, cut into 2 inch long matchsticks
8 green onions, all parts thinly sliced diagonally
1/2 cup fresh cilantro springs
twelve 6- inch tortillas, we prefer corn
Marinate
steak: In a large baking dish, whisk together the pepper jam, canola
oil, soy sauce, sesame oil, cilantro, garlic, and coriander to blend
well. Set aside 1/3 cup of the mixture in a small bowl for serving and
put in the fridge. Place steak in remaining marinade. Cover and
refrigerate for up to 1 day, turning occasionally. Bring your grill
temperature to medium-high.
Remove steak and bowl of
reserved marinade from the refrigerator. Remove steak from the marinade
(discard this marinade). Let meat rest at room temperature
approximately 30 minutes so it is not refrigerator cold. Finish
preparing the taco filling while you wait, see below. Grill about 5
minutes per side over direct heat, turning halfway through cooking, for
medium-rare. Thermometers are a useful item. Transfer to a cutting
board and let rest 5-10 minutes. Then with a very sharp knife, slice
the meat across the grain very thinly. Taco filling: in a large bowl,
toss the cabbage, carrots, scallions, and cilantro together. Taco
shell: while meat is resting after grilling, warm taco shells briefly
on grill, turning once. Fill warm taco shells with meat and veggies,
top with more marinade. Drink Cab Franc.