Steak Tacos with Cilantro-Radish Salsa

mexican brunch kid-friendly quick & easy dinner lunch steak spring summer bon appétit small plates

Ingredients

2 tablespoons vegetable oil, divided

1 pound skirt or flank steak

Kosher salt, freshly ground pepper

1/2 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

1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped

2 tablespoons fresh lime juice

8 corn tortillas, warmed

2 ounces queso fresco or Cotija cheese, crumbled

Method

Heat 1 tablespoon 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 tablespoon 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.