Steak Tacos with Pink Pickled Onions

Ingredients

• 600 g whole flank steak, about 2 cm thick
• 12 small yellow corn tortillas, about 25 g each
• 120 g red onion, very thinly sliced
• 60 ml apple cider vinegar
• 60 ml water
• 10 g sugar
• 6 g fine salt, divided
• 15 g neutral oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 100 g queso fresco, crumbled
• 20 g fresh cilantro, chopped

Let’s make it

1. Put the onion in a heatproof bowl. Bring the vinegar, water, sugar and 2 g salt to a brief boil, pour over the onion and leave for at least 20 minutes while cooking the beef.
2. Heat a grill or heavy frying pan to medium-high. Pat the whole steak dry, then rub with the oil, cumin, paprika and remaining 4 g salt.
3. Cook the steak for about 5–7 minutes per side, checking with a thermometer rather than relying on time. Its center must reach 145°F / 63°C before it leaves the heat.
4. Transfer the steak to a clean board and rest for at least 3 minutes. During the rest, warm the tortillas in a dry frying pan for 20–30 seconds per side and wrap in a clean towel.
5. Slice the steak thinly across the grain, then chop into small pieces. Drain the pickled onions.
6. Fill each tortilla with steak, pickled onion, cilantro and queso fresco. Serve three tacos per person.