Recipe: Sangria & Grilled Steak Tacos
Kicked up a notch, these steak tacos make a great pairing with Sutter Home Sangria.
Grilled Steak Tacos with Pico Slaw
2 strip steaks
1 tbsp. dried oregano
½ tsp. red chili flake
1 tsp. paprika
1 tsp. cumin
2 tbsp. olive oil
1 red onion cut into ½ -in. thick slices
Juice of 1 lime
Salt and pepper to taste
10 6-inch corn or flour tortillas
1 cup shredded cheese (cheddar, Monterey Jack or queso fresco)
Lime wedges for garnish
¼ cup chopped cilantro for garnish
1 cup diced fresh Roma tomatoes
½ cup diced white onion
¼ cup chopped fresh cilantro
Juice of 2 limes
2 cups traditional cabbage coleslaw mix (found in produce section)
1 diced and seeded jalapeno
To make the pico slaw:
Mix all ingredients together in medium bowl and let sit for 5 minutes before serving.
To make the steak tacos:
Preheat grill to high. Season the steak with olive oil and seasonings and let sit for 10 minutes. Grill the steak for 4 minutes per side and then let rest for 5 minutes. Season the onion with olive oil, salt, and pepper. Grill until tender, about 10 minutes. Thinly slice the steak and then cut into thin strips. Slice the grilled onion into thin strips. Toss together the steak, onions, and lime juice.
To assemble the tacos:
Spoon the steak mixture into tortillas and top with pico slaw and cheese. Garnish with lime wedges and chopped cilantro.
Tip: Serve seasoned black beans as a side dish.