Del Frisco’s Double Eagle Steakhouse Prime Steak Tacos with Charred Onion Salsa
Simply-seasoned prime steak, topped with a slightly-sweet charred red onion and serrano pepper salsa served in a corn tortilla.
6 ounce prime steak, cut in 1/2 inch
1 tablespoon kosher salt
1/4 tablespoon black pepper
1 tablespoon olive oil
2 limes, cut in half
3 teaspoons Charred Onion Salsa (recipe below)
3 cilantro sprigs
3 corn tortillas
Take the steak and place into a mixing bowl and coat with the olive oil, lime juice from one of the lime halves, and season with salt and pepper.
Place a skillet down on the stove top and preheat to high. Add the seasoned steak to the skillet and sear the meat to add color to the surface and to lock in the juices. Toast the corn tortillas on a flat griddle on both sides to soften, and place the tortillas on a platter.
Transfer the seared meat distributing the steak evenly between the three tortillas. Spoon the charred onion salsa on top of the steak of each taco. Garnish each taco with a sprig of cilantro and serve with a charred lime half.
Charred Onion Salsa
1 medium red onion
1 serrano pepper
4 teaspoons olive oil
2 tablespoons honey
1 teaspoon smoked sea salt
1/4 teaspoon fresh cracked black pepper
1/3 cup cilantro
Peel the onion and cut into 1/4 inch round slices. Coat the onion with 1 tablespoon of the oil and grill over medium high heat. Char the onions surface to obtain a smoky flavor and grilled color. Once onions are cooked remove from grill and let cool at room temperature. Slice serrano pepper into 1/8 inch rings and add them to the onions, then zest the lime and add to onion; finally, add juice from half a lime. Add the remaining ingredients to the onions and mix to combine. Once assembled, reserve for the making of the steak tacos.