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Move the steak from the freezer to the fridge on the morning of the day you’d like to cook it. Remove it from the fridge about an hour before you want to eat. Steak will cook more evenly when it is at room temperature.
Quick pickle your radishes: Thinly slice a radish on a mandolin. Or cut thin, half-moon slices with a sharp chef’s knife. Pack the sliced radish loosely into a jar. Mix together the white vinegar (apple cider vinegar works well, too), sugar, ½ cup of water and ½ teaspoon of sea salt. Bring to a boil and pour over the radishes. Let the jar cool; then, store in the fridge. Pickled radishes will keep for about two weeks in the fridge.
Season the steak generously on both sides with sea salt and pepper. Heat a heavy cast iron pan over medium-high. The oil will help the heat transfer from pan to steak. Sear the steak on each side for three to five minutes. Remove from the pan and let rest for five minutes. Wipe the pan clean and warm the tortillas. Slice the steak thinly and divide among the tortillas. Top with pickled radishes, cilantro and a drizzle of your favorite hot sauce.