Build-Your-Own Street-Style Steak Tacos with Charred Corn Salsa

In a small bowl, whisk together the apple cider vinegar, 1/2 cup water, 1 teaspoon salt, and 1 tablespoon sugar. Submerge the sliced red onions and set aside for at least 30 minutes to create your 'acid' component.

Pat the steak dry. Rub with cumin, chili powder, minced garlic, 1 tablespoon of oil, and a generous pinch of salt. Let marinate at room temperature for 20 minutes.

Heat a dry cast-iron skillet over high heat. Add the corn and cook undisturbed for 3-4 minutes until charred. Toss and cook for another 2 minutes. Transfer to a bowl and mix with a squeeze of lime and half the cilantro.

Wipe the skillet and add 1 tablespoon of oil. Sear the steak for 4-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes before slicing against the grain into thin strips.

While the meat rests, wrap tortillas in a damp paper towel and microwave for 30 seconds, or char them quickly over a gas flame to prepare the 'base'.

Arrange all components in separate bowls: sliced steak, warm tortillas, charred corn salsa, pickled onions, avocado, radishes, cilantro, and cotija cheese.

Place the steak in the warm skillet or a small pre-heated slow cooker to maintain temperature as discussed in the blog.

Invite family members to build their own tacos, encouraging them to include at least one item from each of the five pillars: base, protein, produce, acid, and crunch.