Steak Tacos with Jamaica and Jalapeño Syrup

Method9 steps

1. 1

   Step 1: Bring all 8 cups of water to a boil in a saucepan. Add all the dried hibiscus flowers (6 oz), reduce to medium heat and simmer for 10 minutes. Turn off the heat.

   Finish hibiscus simmer · 10 minUses 8 cups water, for concentrate · 6 oz dried hibiscus flowers (about 2 cups)

2. 2

   Step 2: Let the infusion cool briefly, then strain into a heatproof container. Stir in the sugar and lime juice, starting with the listed amounts and adjusting to taste. Cover and refrigerate until cold. Keep the batch chilled and measure 2 cups for the tacos; reserve the remaining concentrate separately.

   Uses The brewed liquid from step 1 after the flowers are strained out · 1½ cups sugar, or to taste · 2 tbsp fresh lime juice, or to taste

3. 3

   Step 3: Put the measured 2 cups of homemade concentrate in a medium saucepan with the bay leaves (2), whole cloves (3), black pepper (1 pinch) and marinade salt, starting with ¾ tsp salt and adjusting to taste. Bring to a boil, then simmer for about 15 minutes, until reduced to half its initial volume.

   Check reduced hibiscus marinade · 15 minUses 2 cups drawn from the chilled homemade concentrate in step 2; keep the remainder refrigerated · 2 bay leaves · 3 whole cloves · 1 pinch freshly ground black pepper · ¾ tsp kosher salt, or to taste for marinade

4. 4

   Step 4: Cool the reduced marinade completely before pouring it over all the raw flank steak (1 lb) in a suitable container. Cover and marinate in the refrigerator for 1–24 hours, starting with at least 1 hour.

   Minimum chilled steak marination · 60 minUses All reduced hibiscus marinade and spices from step 3 · 1 lb raw flank steak

5. 5

   Step 5: Have the jalapeño halved and seeded, the avocado sliced and the queso fresco crumbled before cooking. Heat a sauté pan over medium-high heat and brush lightly with corn oil. Lift the steak from its marinade, keeping the marinade separately, and sprinkle the meat with a little extra salt. Sear the first side for 4–6 minutes, checking from 4 minutes.

   Check steak first side · 4 minUses All steak lifted from step 4; keep its used marinade separately for the syrup · Corn oil, as needed to lightly brush the steak pan · Extra kosher salt, to taste for steak

6. 6

   Step 6: Turn the steak and sear its second side for 4–6 minutes, checking from 4 minutes. Continue as needed until the thickest part reaches at least 145°F / 63°C.

   Check steak second side · 4 minUses The same steak and pan after the first-side sear in step 5

7. 7

   Step 7: Lift the fully cooked steak onto a clean board and rest for at least 3 minutes before slicing.

   Rest steak before slicing · 3 minUses The fully cooked steak lifted from step 6; leave pan oil and juices behind

8. 8

   Step 8: While the steak cooks or rests, put its used marinade and the halved jalapeño in a saucepan. Bring the marinade to a full boil, then reduce the heat and simmer for about 15 minutes, until the syrup coats the back of a wooden spoon. Take off the heat and cool briefly; it thickens as it cools. Remove the bay leaves, whole cloves and chile halves before serving.

   Check serving syrup · 15 minUses The marinade left after the raw steak is lifted from step 4 · 1 jalapeño chile, halved and seeded

9. 9

   Step 9: After the full steak rest, slice the meat thinly across the grain, cutting into chunks if wanted. Warm all 16 corn tortillas on a comal or dry skillet over medium heat, about 1 minute per side, until pliable. Add a couple of tablespoons or slices of cooked steak to each, then avocado slices, crumbled queso fresco and a drizzle of the boiled, reduced syrup. Share as eight portions of two tacos; reserve any excess toppings and syrup separately and refrigerate leftovers promptly within 2 hours.

   Uses All rested cooked steak from step 7 for slicing · Syrup from step 8 for drizzling; whole spices/chile halves removed, with excess reserved · 1 ripe avocado, halved, pitted and sliced · ½ cup crumbled queso fresco · 16 corn tortillas