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Remove steak from fridge, season with sea salt and pepper on both sides and allow to come to room temperature.
Place onions in a large glass or ceramic bowl. Add sugar, sea salt and peppercorns to a small saucepan. Add vinegar and stir until sugar and salt are dissolved. Bring mixture to a boil over medium-high heat. Once boiling, pour vinegar over sliced onion until fully submerged. Let it come to room temperature.
Preheat a large skillet over high heat. Add a drizzle of oil to coat the surface of the pan.
Place steak in pan and cook for 1 to 2 minutes on each side, creating a nice, even char. To tell if your steak is done, use a meat thermometer to check the internal temperature. The steak should be 135°F for medium rare, 140°F for medium.
Remove steak from heat and let rest for 15 minutes before slicing into ¼-inch thick slices to use in your tacos.
Turn oven to broil. Place tortillas on a large baking sheet, then in oven for 30 seconds. Remove, flip tortillas and repeat on other side. Wrap tortillas in a clean dish towel to keep warm.
Divide steak between tortillas. Drizzle with chimichurri and top with pickled onion and sliced avocado.