Watch Part 2 here.
Serves 10 people
1 tablespoon ground chipotle chili
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons Kosher salt
1 pound beef top round (1/4-inch thick, pounded out paper thin)
1 red onion (sliced)
10 (6-inch) corn tortillas
For the spicy almond and zucchini pico
2 tablespoons olive oil
8 ounces Marcona almonds
2 cups zucchini (¼-inch diced)
½ red onion (¼-inch diced)
1 fresno chili (finely chopped)
2 tomatoes (¼-inch diced)
1 clove garlic (finely chopped)
1/4 cup scallions (chopped)
1/4 cup cilantro (finely chopped)
1 lime (juice and zest)
For the pickled jicama
2 cups jicama (peeled and cut into matchsticks)
1 fresno (sliced into thin rings)
1 ½ cups white vinegar
¼ cup sugar
2 teaspoons Mexican oregano
For the spice rub
Combine the chipotle chili, cumin coriander and salt in a bowl. Mix to combine and set aside.
For the spicy almond zucchini pico
Preheat oven to 350 degrees F.
Combine the Marcona almonds and 2 tablespoons of the spice rub in a bowl. Drizzle with 1 tablespoon of olive oil. Toss to evenly coat. Place on a sheet tray in an even layer. Place in the oven to toast for about 7-8 minutes, until golden-brown and the almonds become fragrant. Remove and set aside to cool. When cool, roughly chop the almonds.
Combine the chopped almonds in a bowl with the zucchini, chopped red onion, fresno chilis, tomatoes, garlic, scallions and cilantro. Drizzle with 1 tablespoon of olive oil and the juice and zest of 1 lime. Season with salt and pepper to taste.
Preheat two griddles or non-stick sauté pans over medium-high heat.
Season beef liberally on all sides with the rest of the chili spice rub. Drizzle the griddle with olive oil. Place the beef in an even layer and sear for 2 minutes, until browned. Flip and sear on the other side until well browned, about 2 more minutes. Remove and set aside.
Spice the 2 sliced onions onions with salt and pepper. Drizzle with olive oil and toss to evenly coat. Add the onions to the griddle and let cook, without tossing too often, until slightly charred and tender. Remove and set aside.
For the pickled jicama
Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a boil, stirring frequently to dissolve the sugar. Remove from heat. Add the jicama and fresno to a mason jar or heat-proof container. Pour the pickling liquid over the vegetables. Let stand at room temperature for 10-15 minutes. Cover and place in the refrigerator.
Serve the steak with griddled tortillas. Season with salt and fresh lime juice. Top with pico and pickled jicama.