*you can use any type of steak for the recipe, I prefer tenderloin or marinated flank steak (seen above).
For the Steak
Add garlic, chili powder, olive oil, lime juice and cilantro in a seal-able container big enough to fit your flank steak. Season flank steak generous with salt and pepper. Set into container, close with lid and shake ingredients until steak is fullly coated. Place in fridge to marinate for minimum an hour or overnight. The acid from the lime juice helps tenderize the meat.
For the quick picked cabbage
In a small pot on med-high heat put vinegar and sugar together and heat until just boiling and sugar is dissolved. Add Cabbage, garlic and vinegar mixture in a container and put in fridge. Allow to sit for a minimum of 30 mins * add enough cabbage that it is fully covered by the vinegar mixture
For the roasted habanero & pineapple salsa
Preheat oven to 425 degrees. Roast the habanero until it starts to char. Let cool. Once cool enough, Remove seeds by cutting the habenaro in half and cleaning out under cold water (wear gloves).
Cut Pineapple into small cubes and add to blender with the juice of 3 limes and habanero. Puree until smooth and season with salt and pepper. Put into squeeze bottle and set aside in fridge
For the watermelon Salsa
Place finely diced watermelon, onion, green onion, and cilantro into bowl. Squeeze the juice of 1 lime and season with salt and pepper. Set aside in fridge
Preheat oven to 400 degrees
Heat cast iron skillet on medium high heat. Add steaks to skillet and cook for 4 minutes on each side or until preferred doneness. Take off the grill, wrap in tinfoil and let rest for 10 minutes.
Alternatively, you can grill on BBQ or put steak on a baking sheet and cook at 450 degrees for 12 - 15 minutes.
Wrap tortillas in tinfoil and put in oven until heated. Alternatively, you can place tortillas in a hot cast iron grill to give a slight char.
Cut steak into thin slices (against the grain).
Take a tortilla, add a dollop of sour cream, steak, avocado, lettuce, watermelon pico, pickled cabbage and radish. Top with goat cheese and pineapple habanero salsa.
Mmmm Mmm Good!