FIRECRACKER STEAK TACOS

Ingredients:

• 1 Picanha steak (2-2.5 lbs.), or substitute with a ribeye steak

• 4-6 tablespoons Joy's Gourmet Garlic Chipotle Spread

• 1 (8-ounce) jar of Joy's Roasted Garlic and Tomato Bruschetta

• 8 flour tortillas

• 3 jalapeños, thinly sliced

• Baby arugula or cilantro, for garnish

• Salt and freshly ground black pepper

Instructions:

1. Generously season the steak with salt and pepper.

2. Marinate with Chipotle Spread: Spread the Joy's Gourmet Garlic Chipotle Spread evenly over the steak.

3. Preheat your grill to high heat. Sear the steak for a few minutes per side to get a nice char. Then, reduce heat to medium and cook until it reaches medium-rare (internal temperature of 140°F). Alternatively, preheat your oven to 400°F and bake the steak for 20-25 minutes, or until desired doneness.

4. Remove the steak from the heat and let it rest for 5-10 minutes before slicing. This allows the juices to be redistributed for a more flavorful and tender steak.

5. Warm the tortillas according to package instructions. Spread about 1 teaspoon of Joy's Gourmet Garlic Spread on each tortilla. Top with sliced steak, roasted garlic and tomato bruschetta, jalapeños, and your choice of baby arugula or cilantro.

6. Serve and Enjoy!

Tips:

• For a spicier kick, add a few chopped chipotle peppers in adobo sauce to the garlic chipotle spread.

• If you don't have a grill, pan-sear the steak in a cast-iron skillet over medium-high heat.

• Feel free to add other toppings like crumbled queso fresco, avocado slices, or a dollop of sour cream.