Preparing the meat: preheat the oven to 45°C (113°F). Bake the meat for 40 minutes to ensure even cooking. Then season with salt and pepper. If necessary, trim off a piece of fat to grease your grill. Grill the meat until it's cooked to your liking (rare works best). Let it rest for 5 to 10 minutes. Trim away the fat (if you prefer not to eat it) and any tough fibers. Cut the meat into thin slices across the grain.
Making the avocado salsa: mash the avocados in a bowl. Finely chop the shallot and add. Add olive oil, garlic, lime zest and juice, white wine vinegar, salt and pepper and mix well. Quarter the tomato, remove the pulp, and dice it. Sprinkle over the salsa. Finely chop the cilantro and finish with another drizzle of olive oil.
Making the salsa roja: halve the tomatoes, red onion, chili peppers, soaked ancho chiles, and garlic. Grill everything on both sides until well cooked and lightly charred. Blend everything together with white wine vinegar, olive oil, and a pinch of salt. Pour into a jar with a lid.
Grilling the tacos: grill the corn tacos briefly on both sides until they are warm and lightly crispy.
Serve: spread some salsa roja on each taco, top with steak slices, and top with avocado salsa. Garnish with extra cilantro, if desired.
Tips
- Use the fat from picanha to grease your grill: mega flavor.
- Always let the meat rest after grilling for the juiciest result.
- You can make avocado salsa and salsa roja a few hours in advance.
- No Optigrill? A grill pan or BBQ works perfectly.
- Ancho chilies give that characteristic smoky flavor. No? See the FAQ below.
Storing and reheating
- In the refrigerator:
Avocado salsa and red salsa, separately, covered: up to 2 days. Grilled meat, airtight: up to 2 days.
Tip: place a piece of cling film directly on the avocado salsa (to prevent discolouration). - In the freezer:
Meat: up to 3 months, preferably ungrilled.
Avocado salsa: not suitable.
Salsa roja: suitable for up to 3 months. - Reheating:
Meat: briefly in a pan or in a warm oven (not too long).
Tacos: Reheat in a dry pan or briefly on the grill
