Santa Maria Street Tacos

 Ingredients 

• ¼ cup lime juice  
• ¼ cup olive oil 
• 1 tablespoon Worcestershire sauce
• 2 teaspoon salt
• 2 tablespoons of Spicy Pacific Ocean Rub
• 450g tri tip steaks or similar
• ½ cup brown onion diced (~¼ large onion)
• 8 large corn tortillas 
• ¼ cup coriander 
• 1 lime sliced into wedges 
• ⅓ cup chicken stock
• ¼ cup lime juice  
• ¼ cup olive oil 
• 1 tablespoon Worcestershire sauce
• 2 teaspoon salt
• 2 tablespoons of Spicy Pacific Ocean Rub

Method

1. Marinate the meat: Combine the lime juice, olive oil, Worcestershire sauce, salt and Spicy Pacific Ocean Rub into a marinade. Trim excess fat from the steaks if desired and place them in a zip-top bag with the marinade. Refrigerate for at least 6 hours before cooking, preferably overnight.

2. Cook the steak: When ready to cook, take the steak out of the bag and discard the marinade. Grill the steak to medium rare. Let the steak rest and then dice into small pieces. 

3. Warm the tortillas: Dip the tortillas in chicken stock and then cook in a pan over medium heat. 

4. Construct the tacos: Evenly distribute the steak among the tortillas, then top with onion, cilantro and a squeeze of lime to taste.