Steak Tacos
with charred corn salsa / radishes

Name: Steak Tacos
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Steak, flank or skirt; 8 Radishes, matchsticks; 2 Tbsp Oil, cooking; 12 Tortillas, taco-sized corn or flour; 4 oz Cheese, queso fresco, crumbled (sub shredded Mexican Blend); 10 oz Cabbage, Napa, thinly sliced; 1 Tbsp Lime juice; 1 Tbsp Vinegar, red or white wine; 1 tsp Sugar; 1/4 cup Cilantro leaves; 1/2 tsp Salt; 1 Shallots, diced; 1 Jalapenos, diced; 1 Tbsp Cilantro leaves, chopped; 2 tsp Lime juice; 1 Tbsp Oil, cooking; 3 cups Corn kernels, fresh or frozen

Active: 45 Total: 45

Original GF Paleo Vegetarian

Like all great tacos, these have color, flavor, and lots of texture.
Smarts: You can toss together leftover slaw and leftover salsa with salad greens to make a simple salad if you'd like to serve something on the side.

Proteins

Beef, non-ground

Cuisines

Latin

Ingredients

Metric

Servings:

Steak Tacos:

Steak, flank or skirt - 1 lb
Radishes - 8 , matchsticks
Oil, cooking - 2 Tbsp
Tortillas, taco-sized corn or flour - 12
Cheese, queso fresco - 4 oz , crumbled (sub shredded Mexican Blend)

Napa Cabbage Slaw:

Cabbage, Napa - 10 oz , thinly sliced
Lime juice - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp
Sugar - 1 tsp
Cilantro leaves - 1/4 cup
Salt - 1/2 tsp

Charred Corn Salsa:

Shallots - 1 , diced
Jalapenos - 1 , diced
Cilantro leaves - 1 Tbsp , chopped
Lime juice - 2 tsp
Oil, cooking - 1 Tbsp
Corn kernels, fresh or frozen - 3 cups

Prep

Napa cabbage / Shallots / Jalapenos - Prep as directed. Store cabbage in one container. Combine shallots and jalapenos in another container. (Can be done up to 5 days ahead)
Make slaw - Whisk together the lime juice (portion for slaw), vinegar, and sugar. Add the cabbage and stir well. Refrigerate for at least 20 minutes.
Steak - Tenderize with a fork and season generously with some salt and black pepper. (Can be done 1 day ahead)
Radishes / Cilantro (portions for slaw and salsa) - Prep as directed.

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Make

In a small mixing bowl, combine the shallots, jalapenos, cilantro, and lime juice (portions for salsa). Set aside.
Stir the cilantro (portion for slaw) and salt into the slaw. Set aside.
Heat a large skillet with oil (portion for tacos) over medium heat. Sear steak on both sides until it reaches your desired level of doneness - Medium-rare: 130F / 54C degrees (~3 minutes per side); Medium: 140F / 60C degrees (~4 minutes per side); Well-done: 160F / 71C degrees (~6 minutes per side).
Remove steak from heat and transfer to a cutting board. Cover steak and let it rest for 10 minutes.
Return the skillet to medium heat and add oil (portion for salsa). Add corn and cook without stirring until it begins to caramelize and pop. Stir the corn a few times more until golden brown in spots.
Add the charred corn to the bowl with the other salsa ingredients and stir to combine. Season with some salt.
Thinly slice the steak against the grain.
Warm up the tortillas according to package directions.
Assemble the tacos by filling the tortillas with slaw, sliced steak, corn salsa, radishes, and crumbled queso fresco (or set everything out and assemble tacos at the table). Enjoy!

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