Yes, it was tasty - probably better than the restaurants . . . you know you want some Stacy! ;)
Brine the thinly sliced beef in water, liquid smoke, pepper and garlic for 12 hours. Marinade in olive oil, lime juice and southwest seasoning. Let stand room temperature for 4 hours - grill and slice.
Pico de Gallo:
1 large onion, chopped
6 cloves garlic, minced
1/4-1/2 jalapeno, minced
1 bunch cilantro, chopped
8-10 roma tomatoes, diced
2 cups red cabbage, chopped
Juice squeezed fresh from 1/2 a lemon
1 tsp kosher salt
1 large avocado, diced
Mix everything together and serve!
