Daisy Glaze: Flank Steak Tacos

I don't normally do this, but time was tight, so I pricked the flank steak all over with a fork and then put it in a bag with the marinade which was made on the fly w/ beer, Tabasco Chipotle, Worcestershire, mustard, garlic, black pepper and I forget what else. I seared it nice and rare on the cast iron grill pan and made some pickled onions to go with it.

I re-thermed thin slices of leftover meat in stock enhanced w/ Cremini mushrooms sauteed in butter w/ herbs de provence. We made tacos with pickled onion, cilantro, orange tomato, lime and jalapeno. SO GOOD.

Pickled onions were quick made w/ spiced rice vinegar, a few splashes of white vinegar, some unfiltered cider vinegar, mustard seeds, tumeric, pickling spices, dehydrated onion, black peppercorns, water, salt and white cane sugar. I brought the brine to a boil (dissolved sugar), poured over sliced onions and let it set in the fridge.