Name: Steak Tacos with Cherry Pico de Gallo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2/3 lb. skirt steak; 1 Tbsp brown sugar; 2 garlic gloves, minced; salt & pepper; 1/2 cup halved/pitted cherries; 2 roma tomatoes, diced; 1/4 cup diced white onion; 2 limes; 10 small tortillas; 2 cups microgreens; 1/2 cup chopped fresh cilantro; 1/2 cup crumbled cojita; 1 avocado, sliced

Ingredients

Units Scale

2/3 lb. skirt steak
1 Tbsp brown sugar
2 garlic gloves, minced
salt & pepper
1/2 cup halved/pitted cherries
2 roma tomatoes, diced
1/4 cup diced white onion
2 limes
10 small tortillas
2 cups microgreens
1/2 cup chopped fresh cilantro
1/2 cup crumbled cojita
1 avocado, sliced

Instructions

Rub both sides of the steak with the brown sugar, garlic, and salt & pepper. Cover and refrigerate for at least 2 hours.
While the steak is marinading, make the pico. Combine the cherries, diced tomatoes, diced onion, and the juice of one lime. Mix and set aside.
When you're ready to cook the steak, cook it to medium-doneness with whatever method you prefer. If you're broiling, put it on a lined baking sheet and broil on the top rack of the oven for 4-5 minutes on each side. When you're done cooking, let the steak rest for 10 minutes before cutting it into small pieces.
To assemble the tacos, fill each tortilla with microgreens, steak, and cherry pico before topping with fresh cilantro, crumbled cojita cheese, sliced avocado, and more lime juice.