Brazilian Picanha Tacos – Cuso Cuts

Ingredients

• 2 lbs picanha steak (for four)
• Coarse salt
• 1 lime (juiced)
• ½ cup cilantro
• 1 avocado (peeled and cut)
• 2 tbsp. Cuso’s Tequila Lime Habanero Seasoning
• ½ cup Greek yogurt
• 1 peach
• 1 tomato
• 1 jalapeno
• 1 medium red onion
• 1 shot tequila
• Soft Taco Shells
• Shredded cheddar cheese
• Sprinkle the fat calf of the picanha evenly with coarse salt
• Sear the cap over charcoal. Remove.
• Cut it going with the grain into 1" steaks and salt them
• Grill, then cut up into bite-size morsels.
• Take the lime juice, cilantro, avocado, Cuso’s seasoning, and Greek yogurt, placing them into a food processor/blender and mixing until well incorporated. This is your crema.
• Next, pit the peach and cut it in half.
• Grill it lightly
• Chop it along with the tomato, cilantro, jalapeno, and red onion. Try to keep the chop size consistent with the help of a good Chef's Knife . This is your pico.
• Sprinkle some cheese on a griddle and lay a taco shell on top. Let it melt a bit, then flip.
• Remove from the heat and begin layering.
• Put some picanha on first, followed by the peach pico, and topped with the crema.
• Fold up and enjoy.