1 tbspChampagne vinegar (white wine vinegar is OK)
1 ½ tsp cumin
pinch red pepper flakes
1 tsp salt
½ tsp minced jalapeno pepper
¼ cup chopped parsley
2 avocados, diced close to serving time
1 tbsp lime juice
For the taco bar
Awesome Avocado Sauce or basic guacamole
sour cream and/or shredded cheese
other favorite taco bar items!
Preheat oven to 400 degrees.
Make the steak rub: combine the rub ingredients, chili powder through cinnamon, in a small bowl.
Apply the rub: lay the steaks out on a work surface. Sprinkle one side of the steak with about half the rub, then massage it into the meat. Turn the steaks over, and repeat the rub process on the other side. Let the steaks sit with the rub at room temperature for about 20 minutes. Make the avocado sauce during this time if using it.
Make the avocado sauce if including it: In a medium bowl, combine the minced garlic, scallion, olive oil, vinegar, cumin, red pepper flakes, salt and jalapeño. Finish the avocado sauce by adding the avocado along with the parsley and lime juice
Brown the steak: Heat a large oven proof skillet on medium high. When hot, add the steaks to the skillet. Sear on one side for about 90 seconds, then turn the steaks over to brown the other side for about 60 seconds.
Roast the steak: After browning the steak, move the skillet to the preheated oven. Roast the steak for 8 to 10 minutes for medium rare. When done to your liking, remove the skillet and transfer the steaks to a platter. Let the steaks rest for a few minutes.
Assemble the taco bar: Spread your taco ingredients out on a table, counter or kitchen island. Slice the steak thinly and place next to the tortillas. Let people make their own tacos by grabbing a tortilla, adding a few pieces of steak, and then whatever else strikes their fancy. Enjoy with a good California Zinfandel!
The ingredients in the rub can be tweaked based on what you have on hand and your preferences. Gaby’s original recipe starts with 2 tablespoons of coffee; we used chili powder instead.