Jalapeno Steak Tacos
Difficulty Level
Intermediate
These bold, flavor-packed steak tacos start with tri-tip marinated in lime juice and Mt. Olive Clearly Peppers Jalapeno Slices, then seared in a hot cast iron skillet until perfectly medium-rare. Serve the sliced steak on lightly charred corn tortillas and top with fresh pico de gallo, creamy queso, and extra jalapeño slices for a little heat and tang.
Ingredients
---FOR THE STEAK---
1½–2 lb tri-tip steak
Salt and freshly ground black pepper
Juice of 2 limes
2 tablespoons olive oil
1 jar Mt. Olive Clearly Peppers Jalapeno Slices (jalapeños plus a few spoonfuls of the brine)
---FOR THE PICO DE GALLO---
1½ cups cherry tomatoes, finely chopped
¼ cup white onion, finely diced
2 tablespoons fresh cilantro, chopped
2–3 tablespoons Mt. Olive Clearly Pickles Jalapeno Slices, finely chopped
Juice of ½ lime
Salt to taste
---FOR THE QUESO---
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups shredded cheddar or Mexican blend cheese
½ cup fresh cherry tomatoes, finely chopped
¼ cup Mt. Olive Clearly Peppers Jalapeno Slices, chopped
Salt to taste
---FOR SERVING---
12–16 corn tortillas
Extra Mt. Olive Clearly Peppers Jalapeno Slices
Prepared queso
Prepared pico de gallo
Lime wedges
Optional: sliced avocado, chopped scallions, cilantro
Instructions
- ---MARINATE THE STEAK---
- Season the tri-tip generously with salt and pepper.
- In a dish or resealable bag, combine the lime juice, olive oil, Mt. Olive Clearly Pickles Jalapeno Slices, and a spoonful or two of the brine.
- Add the steak and turn to coat.
- Marinate in the refrigerator for 2–4 hours, or up to overnight.
- ---MAKE THE PICO DE GALLO---
- In a bowl combine: chopped cherry tomatoes, diced white onion, chopped cilantro, finely chopped Mt. Olive Clearly Pickles Jalapeno Slices, lime juice, salt to taste.
- Stir well and set aside so the flavors can mingle while the steak cooks.
- ---MAKE THE QUESO---
- Melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden.
- Slowly whisk in the milk and cook until slightly thickened.
- Reduce heat and stir in the shredded cheese until melted and smooth.
- Add the chopped fresh cherry tomatoes and Mt. Olive Clearly Pickles Jalapeno Slices, stirring until everything is warm and combined.
- Keep warm until serving.
- ---COOK THE STEAK---
- Heat a cast iron skillet over medium-high heat until very hot. Remove the steak from the marinade and pat lightly dry.
- Sear the tri-tip for about 4–6 minutes per side, depending on thickness, until the internal temperature reaches about 130–135°F for medium rare.
- Transfer to a cutting board and rest for 10 minutes, then slice thinly against the grain.
- ---ASSEMBLE THE TACOS---
- Place slices of steak onto each warm tortilla.
- op with pico de gallo, a drizzle of queso, and extra Mt. Olive Clearly Pickles Jalapeno Slices.
- Finish with lime juice or fresh herbs if desired.
- Optional: Serve the queso on the side for dipping tortilla chips alongside the tacos.
Course: Main Dish
