1 1/2 lbs picanha/cap steak or preferred tender steak cut
1 packet Montreal Seasoning marinade
3 soft tortilla shells
3 hard taco shells
Herdez Guacamole Salsa
1/2 cup shredded cabbage (packaged)
1/2 cup queso fresco, crumbled
Fresh cilantro
Crema
Pickled onions (from jar)
1 lime, cut into wedges
Directions
Preheat the griddle to high heat and add a little oil.
Marinate the steak with the Montreal marinade packet. For stronger flavor, marinate up to 8 hours ahead.
Sear the steak for about 4 minutes per side for medium-rare, or adjust to your preferred doneness.
Remove from heat and let the steak rest for 5 minutes before slicing.
Warm the tortillas and shells on a lightly oiled section of the griddle over low–medium heat for about 1 minute.
Set tacos in holders to keep their shape.
Slice the steak into thin strips, then into bite-sized pieces. Toss in the steak’s natural juices to keep it moist.
Spread 1 teaspoon guacamole salsa in the bottom of each shell. Add a layer of shredded cabbage. Add 3–4 pieces of steak. Top with queso fresco, cilantro, and crema.
Finish with a squeeze of lime and a few pickled onions.
