- 2-3 pounds flank steak
- 3 teaspoons salt
- 1 jar American Spoon Dried Chile Salsa
- ½ head small red cabbage
- 1 small red onion, sliced into thin rounds
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon whole cumin seeds
- 1½ cups distilled white vinegar
- 1 cup Cotija cheese
- 1 package corn tortillas
- 1. Place the flank steak in a large, shallow dish and season both sides with salt, then pour half the salsa over meat, turning to coat both sides. Cover and refrigerate 6-8 hours.
- 2. Remove the cabbage core and slice thinly. Toss the cabbage, onion, salt, and sugar together in a bowl and aside for 30 minutes, then squeeze out the water that has drained off the vegetables. Add the cumin seeds and vinegar and refrigerate until ready to use.
- 3. Heat oil in a large skillet over high heat. When the oil begins to shimmer, add the steak and cook for 4-5 minutes per side for medium-rare to medium. Remove from the pan and let it rest for 10 minutes.
- 4. While meat rests, heat a dry skillet over medium-high. Toast the tortillas individually until warm and slightly charred, about 20-30 seconds a side. When ready to serve, slice the meat thinly across the grain. Place the steak in the tortillas and top with the pickled cabbage and onion, cheese, and remaining salsa.