Sichuan Peppercorn Skirt Steak Tacos w. Black Garlic Labne, Scallions & Honey

Tangy Sichuan peppercorns, savory black garlic, and fresh habanero…

One of my favorite kitchen tools is the humble mortar and pestle. Sure, I don’t whip this thing out everyday, but on the occasion I do I feel so connected to my food and in control of flavor. While I use it mostly for grinding whole spices, I also love it for making marinades, like this one, or sauces like a mortar-and-pestle Pesto. Start by grinding whole ingredients and finish with fats or liquids. Here I combine Sichuan peppercorns with black garlic, fresh habanero and a mix of other smokey, savory spices to get a crusty layer of flavor on the steak once seared.

My big note with this recipe — don’t be turned away by the ingredient list. If you can’t get access, substitutions can be made: instead of black garlic use whole roasted garlic cloves, and swap labne for a thick, whole fat, tangy greek yogurt. That being said, the Sichuan peppercorns are sort of a must and these are a great opportunity to expand your flavor library. I also encourage you to try and get your hands on my new favorite Red Habanero hot sauce from Queen Majesty, based a whole 11 minutes from my apartment right here in Long Island City, Queens!! Lastly, you can always rely on me to deliver food full of unexpected flavors so there were some creative decisions, like finishing with honey, that I'll just need you to trust.

 
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Sichuan Peppercorn Skirt Steak Tacos with Black Garlic Labne, Scallions & Honey

STEAK MARINADE

  • 1/2 Tbsp cumin

  • 1/2 Tbsp Sichuan peppercorns

  • 1 clove black garlic, steamed to soften, or 1 clove of roasted regular garlic

  • 1/2 tsp smoked paprika

  • 1 tsp natural turbinado sugar, or any kind of granulated brown sugar

  • 1/4 - 1/2 of a small fresh habanero, finely chopped with seeds for more heat (.1 -.2 oz)

  • 3/4 tsp salt

  • Shy of 1/4 cup neutral oil

  • 2 tsp tamari

BLACK GARLIC LABNE

  • 1/2 cup labne

  • 4 cloves black garlic, steamed to soften, or 4 cloves of roasted regular garlic

  • Juice of 1/2 lime

For this recipe, I loved using black garlic: it’s an aged garlic that is less sharp than raw garlic and super savory. You can find it online and in some specialty food stores and while it’s a bit of an investment, it’s great to have on hand in your flavor library. If you can’t get access to it, slow roast garlic and use that throughout instead. Also, if you can’t access labne, use a thick, full fat, tangy greek yogurt instead, like Fage.

Start by making your marinade. If you have a mortar and pestle, use that. Otherwise, blend everything with the oil and tamari in a food processor. You are going to need: 1/2 Tbsp cumin, 1/2 Tbsp Sichuan peppercorns, 1 clove black garlic, steamed to soften (or 1 clove of roasted garlic), 1/2 tsp smoked paprika, 1 tsp natural turbinado sugar, or any kind of granulated brown sugar, 1/4 - 1/2 of a small fresh habanero, finely chopped with seeds for more heat (.1 -.2 oz), 3/4 tsp salt, shy of 1/4 cup neutral oil and 2 tsp tamari.

Add the steak and marinade to a Tupperware or reusable Ziploc bag, making sure the steak is covered all over. Put in the fridge for 1 hour, but ideally up to 24 hours.

Next, prepare the black garlic labne. I find that steaming the black garlic cloves first allows them to fold into the labne more uniformly. Place 4 black garlic cloves in a steamer, or you can do what I did and simply suspend the cloves inside a small pot over about 1/2-1/4 cup of boiling water using a small mesh strainer. Cover with a top and let steam for a few minutes. Skip this step if you are using roasted garlic. Blend garlic, labne and juice of a half a lime until smooth.

When it’s time to sear the steak, be sure to bring the steak to room temperature first. Using a cast iron (or stainless steel pan), heat the pan until very hot with a bit of smoke coming off of it. Then add the marinated steak, searing over high heat 2-4 minutes per side for medium rare, depending how thin your cut of steak is. Go a little longer if you want it more well done. Let the steak rest, 5-7 minutes.

While the steak rests, char your tortillas carefully over a low-medium flame on your stovetop burner, using tongs to flip them every 30 seconds or so. If you don’t have a gas stovetop, crisp them a little under your oven broiler.

When ready to serve, cut the steak into strips or cubes. Spread a spoonful of black garlic labne on each tortilla and top with steak. Top each taco with scallions cut on the bias, a drizzle of honey and this Queen Majesty Red Habanero & Black Coffee hot sauce. I love how it has a balance of heat and flavor. Find out where you can buy it here.