Tender Brined Steak Tacos on a colorful bed of lettuce with Grilled Avocados
Recipe Facts
Difficulty:
medium ◉◉◉◎◎
Serves:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, meat thermometer, kitchen paper
Ingredients
• 2 sirloin steaks or rib eye steaks, approx. 350 g each
• 2 tsp salt (here: "Ebbe" rub from Küstenglut)
• 2 tsp pepper blend (here: "Flut" rub from Küstenglut)
• 4 soft tortillas
For the pickled red onions:
• 1 large red onion, thinly sliced
• 1 cup water
• 1 cup white vinegar
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp dried herbs (e.g., thyme or oregano)
For the salad:
• 1 head romaine lettuce, cut into strips
• 1 red bell pepper, cored and cut into strips
• 1 yellow bell pepper, cored and cut into strips
• 5–6 radishes, thinly sliced
For the grilled avocados:
• 2 avocados, cut into eighths
• a little olive oil
• salt and pepper
More recipes are available in FIRE&FOOD!
Preparation
➊ For dry brining the steaks, rub the meat evenly with salt or rub and let it rest in the refrigerator for at least 2 hours, preferably overnight. The salt/rub penetrates the meat, binds moisture, and ensures a tender and flavorful texture.
➋ For the pickled red onions, bring water, vinegar, sugar, salt, and dried herbs to a boil in a small saucepan. Place the onion rings in a jar with a lid and pour the hot liquid over them. Let cool and marinate in the refrigerator for at least 1 hour.
➌ Before grilling, remove the steaks from the refrigerator and bring them to room temperature, preheat the grill to high heat (approx. 250 °C / 480 °F). Pat the steaks dry with kitchen paper and lightly rub with oil. Grill for 2–3 minutes per side and let them rest in the indirect grilling zone until an internal temperature of 55–57 °C (130–135 °F) (medium-rare to medium) is reached.
➍ After grilling, season the steaks with 1 tsp of pepper blend or rub and let them rest for 5 minutes. Then slice into thin strips.
Rub the avocado eighths with olive oil and season with salt and pepper. Grill briefly until they have grill marks (approx. 2–3 minutes). Mix the ingredients for the salad bed in a bowl.
➎ To serve, lightly warm the tortillas and place some of the salad bed on each tortilla. Top with the grilled avocado eighths and then the steak strips. Finish with the pickled onions and season with additional herbs and a squeeze of lime juice, if desired.
Recipe by Sascha Lotzmann
"Fruity sweetness and a slight acidity meet smoky flavors – tacos are the epitome of summer for me! But even on the first warmer days after a long winter, I love standing in the outdoor kitchen with friends and constantly reinventing these little bites." www.kuestenglut.de
Recipe from FIRE&FOOD issue 01/2025
