Image and recipe adaptation courtesy of The Noshery
We're all home or close to home now more than ever during these times. And with that, cooking has started to become a daily way of life in substitution of the many moments we all choose to eat out. Want to add some flavor to your daily meal line up this week?
Join us for an #SPWellness Moment with Chef & Founder Ashley Rouse of Trade Street Jam Co. as she chefs up these delectable tacos on @ScotchPorter's IG Live on 4/23 @ 12PM EST. Check out the recipe below and grab your ingredients so you can cook along with us! These healthy, hearty tacos, take it up a notch.
Makes about 8 tacos
1 lb. skirt steak
2 tbsp. olive oil
Kosher salt, to taste
Sea salt, to garnish
Freshly cracked black pepper, to taste
1/2 jar Blackberry Mulled Merlot Jam
Blue cheese, crumbled, to garnish
8 corn tortillas
1/4 cup red wine
1 lime, juiced
1/4 cup olive oil
1 teaspoon sugar or honey
1 tablespoon chopped chives
1 1/2 cup red cabbage, shredded
1 cup green cabbage, shredded
1 pint blackberries, halved
1 bartlett pear, cut into matchsticks
1/4 ea. red onion, thinly sliced
1. Heat a cast iron skillet over medium-high heat. Season steak with salt and pepper on both sides. Lay steak in hot skillet and sear on each side for 3-4 minutes (for medium-rare). Remove steak from heat. Generously brush top of steak with jam and let rest.
2. While steak is resting warm tortillas in a dry skillet. Wrap tortillas in foil to keep warm.
3. Whisk together dressing ingredients and set aside. Mix slaw ingredients together and toss with dressing.
4. Thinly slice steak against the grain. Divide slaw evenly among tortillas, top with sliced steak and sprinkle a bit of sea salt directly on meat. Add blue cheese crumbles, garnish with chives and drizzle with remaining jam.