One thing I love about this meal is that it doesn’t take long to prepare and cook. I like to marinate the steak for at least a few hours in some olive oil, lime juice, garlic and jalapeno – it makes it SOOO much tastier! Also, we used shaved steak which we got from Rollins Orchards at our Farmers’ Market! Here’s the recipe I use (post marination!)
Steak Tacos with Cilantro Radish Salsa Serves 4
2 tablespoons vegetable oil, divided
1 pound skirt or flank steak
Kosher salt and freshly ground black pepper
½ cup fresh cilantro leaves with tender stems, divided
4 radishes, trimmed, chopped
2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
½ serrano chile or jalapeño, seeds removed if desired, finely chopped
2 tablespoons fresh lime juice
8 corn tortillas, warmed
2 oz. queso fresco or Cotija cheese, crumbled
Heat 1 Tbsp. oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium-rare. Let steak rest 5 minutes.
Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbsp. oil in a medium bowl. Season radish salsa with salt and pepper.
Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.
And we followed this spicy meal up with homemade lemon tart!