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Steak Tacos with Radish Pico de Gallo

Steak Tacos with Radish Pico de Gallo

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25 Min
4
Servings
18
ingredients

What could be better than summer-time grilled steak? Steak Tacos with Radish Pico de Gallo of course! These sizzling steak tacos are topped with crisp and refreshing radish pico de gallo. With the authentic flavor of V&V Supremo, these tacos are sure to be a big hit.

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Ingredients

Radish:

Tacos:

6 Steps to complete

  • 1
    Radish: in a small bowl; combine radish, scallion, cilantro, serrano pepper, sour cream. lime juice, salt, black pepper, and 2 tablespoons crumbled cotija cheese, mixing until thoroughly combined. Refrigerate until ready to use.
  • 2
    Cheese: in a small bowl; crumble queso fresco, mix in remaining Cotija cheese, and set aside.
  • 3
    Steak: heat 1 tablespoon cooking oil in a cast-iron skillet over medium-high heat for 2 minutes. Add sliced onions and sauté for about 2 to 4 minutes, or until onions start to soften.
  • 4
    Reduce heat to medium. Add steak into the skillet, season with salt and pepper, and cook for 2 minutes. Add Worcestershire sauce and cook for an additional 2 to 3 minutes or until steak reaches an internal temperature of 160°F. Divide steak into 4 portions. Set aside.
  • 5
    Tortillas: heat a skillet or griddle for 1 minute on medium heat. Brush both sides of the tortillas with the remaining oil. Heat each tortilla for 2 minutes, flipping once.
  • 6
    Assemble: serve one portion of the steak on each tortilla. Top with 2 tablespoons radish pico de gallo and 2-3 tablespoons cheese mixture. Serve and enjoy!
Radish: in a small bowl; combine radish, scallion, cilantro, serrano pepper, sour cream. lime juice, salt, black pepper, and 2 tablespoons crumbled cotija cheese, mixing until thoroughly combined. Refrigerate until ready to use. ; Cheese: in a small bowl; crumble queso fresco, mix in remaining Cotija cheese, and set aside. ; Steak: heat 1 tablespoon cooking oil in a cast-iron skillet over medium-high heat for 2 minutes. Add sliced onions and sauté for about 2 to 4 minutes, or until onions start to soften. ; Reduce heat to medium. Add steak into the skillet, season with salt and pepper, and cook for 2 minutes. Add Worcestershire sauce and cook for an additional 2 to 3 minutes or until steak reaches an internal temperature of 160°F. Divide steak into 4 portions. Set aside. ; Tortillas: heat a skillet or griddle for 1 minute on medium heat. Brush both sides of the tortillas with the remaining oil. Heat each tortilla for 2 minutes, flipping once. ; Assemble: serve one portion of the steak on each tortilla. Top with 2 tablespoons radish pico de gallo and 2-3 tablespoons cheese mixture. Serve and enjoy!

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