Photography by Angie Norwood Browne
Garden Steak Tacos
1 flat iron steak
2 patty pan squash
Chili lime rub seasoning
Salt and pepper
Variegated pink lemon or regular
Fermented hot sauce
Grate cheese to desired texture.
Thinly slice watermelon radish.
Finely dice chives.
Remove seeds from pomegranate and set aside.
Cut lemons in half length wise.
Cut squash into thin slices and drizzle with oil, add salt and pepper to taste.
Place sliced squash into pan and cook on medium heat until edges are slightly browned and slices are cooked through.
Season steak with chili lime rub seasoning, olive oil, salt, and pepper.
Grill steak to desired doneness.
Thinly slice steak and place in tortilla.
Top with squash, lettuce, sliced radish, chives, pomegranate seeds, jack cheese, and hot sauce. Place halved lemons on plates for guests to squeeze over taco as desired.
Serve and Enjoy!
Styled by Julie Hopper