Picanha Tacos with Argentine Beef

How to:

For the pickled onions:
Thinly slice red onions using a mandolin, place them in a jar, and fill with hot pickling liquid (equal parts vinegar and water, 1 tablespoon mustard seeds, and 2 bay leaves). Seal the jar and let it cool down.

For the guacamole:
Mash the avocado with lime juice, then add diced tomatoes, chopped onions, cilantro, salt, and hot sauce to taste. Mix everything well and set aside.

For the Picanha:
Cut into 1-inch thick steaks, season with salt, and grill on high heat for 2 minutes on each side. Remove, let it rest, and slice into thick strips.

To serve:
Warm up flour tortillas, spread guacamole, add the Picanha strips on top, and finish with pickled onions and a squeeze of lime. Enjoy!