Turn last night’s dinner into a tasty taco with an pickled onion and a rich crema.
- 6 slice leftover flank steak (see Cook's Note below)
- 3 small corn tortillas
small red onion, thinly sliced and rinsed in very warm water
cup rice vinegar
cup plain Greek yogurt
cup loosely packed cilantro leaves
clove garlic, minced
tbsp lime juice
tbsp olive oil
Cook's Note:For the Flank Steak with Chimichurri recipe, click here.
In a small bowl, mix the sugar and rice vinegar and add the onions. Allow to sit for at least 1 hour or overnight.
In another small bowl, add the yogurt, cilantro, garlic, lime juice, oil and salt. Give it a big stir. Refrigerate until ready to use.
Bring tortilla, a few tablespoons of yogurt sauce and onions in separate containers to assemble at the office. Bring the avocado to slice.