The Bottom Less Pit

For the Chipotle Lime Crema

Add the sour cream to a small bowl with the minced chipotle peppers in adobo sauce, lime juice, lime zest, minced garlic, and the seasonings.

Mix to combine, then refrigerate until ready to serve.

For the Chimichurri

Remove the stems from the parsley and add to the food processor with the peeled garlic cloves. Pulse on high until roughly chopped, then add to a medium-sized bowl.

Whisk in the olive oil and red vine vinegar. Then, add the seasonings and whisk again to combine.

Refrigerate until ready to serve.

For the Steak

Pat the steak dry with paper towels and trim off any fat. Then, place in a large baking dish.

In a small bowl, combine the orange juice, olive oil, brown sugar, soy sauce, salt and pepper. Whisk together before pouring over the steak. Refrigerate for one hour.

After the allotted time, remove the steak from the refrigerator and allow to sit at room temperature.

Add one tablespoon of olive oil to a large cast iron skillet and heat over medium-high heat.

Once the steak has reached room temperature at the oil in the skillet is sizzling, use tongs to carefully transfer the meat to the pan.

Reduce the heat to medium and cook on each side for three minutes.

Then, carefully transfer to a cutting board and cover with foil. Rest for 5-10 minutes before slicing against the grain ad serving!

To Assemble the Tacos

Spread a thin layer of chimichurri over the toasted corn tortilla. Place two slices of steak on top of the chimichurri, then garnish with a small handful of red cabbage. Add a teaspoon or two of the chipotle lime crema and enjoy!