Tender brined steak tacos on a colorful bed of lettuce with grilled avocados and pickled red onions

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Tender brined steak tacos on a colorful bed of lettuce with grilled avocados and pickled red onions

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:
individual

Grill(s) & Equipment:
• Grill , meat thermometer, kitchen paper


Ingredients

• 2 rump steaks or rib eye steaks, each approx. 350 g
• 2 tsp salt (here: Rub “Ebbe” from Küstenglut)
• 2 tsp pepper mix (here: Rub “Flut” from Küstenglut)
• 4 soft tortillas

For the pickled red onions:
• 1 large red onion, sliced ​​into thin rings
• 1 cup of water
• 1 cup white vinegar
• 2 tablespoons sugar
• 1 tbsp salt
• 1 tsp dried herbs (e.g. thyme or oregano)

For the salad:
• 1 head of romaine lettuce, cut into strips
• 1 red bell pepper, deseeded and cut into strips
• 1 yellow bell pepper, deseeded and cut into strips
• 5–6 radishes, thinly sliced

For the grilled avocados:
• 2 avocados, cut into eighths
• some olive oil
• Salt and pepper


More recipes can be found in FIRE&FOOD!

preparation

To dry brine the steaks, rub the meat evenly with the salt or rub and let it rest in the refrigerator for at least 2 hours, preferably overnight. The salt/rub penetrates the meat, retains moisture, and ensures a tender and flavorful texture.

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 lidded jar and pour the hot liquid over them. Let cool, then refrigerate for at least 1 hour.

Before grilling, remove the steaks from the refrigerator and bring them to room temperature. Preheat the grill to high (approximately 250°C). Pat the steaks dry with paper towels and lightly rub them with oil. Grill for 2–3 minutes per side, using the indirect grilling zone, until an internal temperature of 55–57°C is reached (medium-rare to medium).

After grilling, season the steaks with 1 teaspoon of pepper mix or rub and let them rest for 5 minutes. Then slice into thin strips.
Rub the avocado quarters with olive oil and season with salt and pepper. Place them briefly on the grill until they develop grill marks (about 2–3 minutes). Mix the ingredients for the salad in a bowl.

To serve, warm the tortillas slightly and place a portion of the lettuce on each tortilla. Top with the grilled avocado wedges, then the steak strips. Top with the pickled onions and season with additional herbs and a squeeze of lime juice, if desired.

Recipe by Sascha Lotzmann
"Fruity sweetness and light acidity meet barbecue flavors – for me, tacos are the epitome of summer! But even on the first warmer days after a long winter, I love standing in the outdoor kitchen with friends and constantly mixing and matching these little bites." www.kuestenglut.de

Recipe from FIRE&FOOD issue 01/2025


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