DIRECTIONS
- Preheat oven to 375 F.
- To make salsa verde: line a baking sheet with foil or a silicon baking mat. Add tomatillos, jalapeño, garlic and drizzle it with olive oil.
- Roast for 25 minutes or until tomatillo is soft and begins to blacken.
- Cool and place in food processor with cilantro, lime juice, salt and roughly chopped shallot.
- Pulse until chunky and combined.
- To make pickled radishes: thinly slice radishes and place in a small bowl.
- In a microwave safe dish or on the stove, heat vinegar and dissolve sugar and salt. Pour over radishes.
- Refrigerate to chill.
- To make steak filling: chop freshly cooked or leftover steak/brisket. Add to a sauté pan with seasoning and a splash of water or chicken or beef stock. Heat over medium and add seasoning.
- Stir to combine and heat to warm.
- Heat tacos on the warming setting on the oven (or lowest temp). Fill with salsa verde, beef, pickled radish and top with microgreens. Add feta if desired.
Rambo Steak Salsa Verde Tacos
Ingredients
Salsa Verde- 1/2 small jalapeño, de-seeded
- 2 cloves garlic
- 2 teaspoons olive oil
- 5 medium tomatillow, de-husked and quartered
- 2 large handfuls of fresh cilantro
- juice of 1/2 lime
- 1/4 teaspoon kosher salt
- 1/2 medium shallot
- 1/3 cup thinly sliced radishes
- 1/4 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/3 cup distilled white vinegar
- 1 1/2 cups of either leftover or freshly cooked steak or brisket
- 1/2 teaspoon "taco" seasoning blend - or a blend of cumin, salt, chili powder
- crunchy taco shells
- broccoli or rambo radish microgreens
- optional feta or cojita cheese crumbled