Steak Tacos

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

HERB PASTE
1⁄2 cup packed fresh cilantro leaves
3 garlic cloves, chopped coarse
3 scallions, chopped coarse
1 jalapeño chile, stemmed, seeds reserved, and chopped coarse
1⁄2 teaspoon ground cumin
1⁄4 cup vegetable oil
1 tablespoon lime juice
STEAK
1 (1-1⁄2- to 1-3⁄4-pound) flank steak, trimmed and cut lengthwise (with grain) into 4 equal pieces
1 tablespoon kosher salt
1⁄2 teaspoon sugar
1⁄2 teaspoon pepper
2 tablespoons vegetable oil
TACOS
12 (6-inch) corn tortillas, warmed
Fresh cilantro
Minced white or red onion
Lime wedges

Instructions

  1. FOR THE HERB PASTE: Pulse cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as necessary. Add oil and process until mixture is smooth and resembles pesto, about 15 seconds, scraping down sides of bowl as necessary. Transfer 2 tablespoons herb paste to medium bowl; whisk in lime juice and set aside.
  2. FOR THE STEAK: Using dinner fork, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces evenly with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.
  3. Scrape herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and sear until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and meat registers 125 to 130 degrees, 2 to 7 minutes. Transfer steak to carving board and let rest for 5 minutes.
  4. FOR THE TACOS: Slice steak pieces across grain into thin pieces. Transfer sliced steak to bowl with herb paste–lime juice mixture and toss to coat. Season with salt to taste. Spoon small amount of sliced steak into center of each warm tortilla and serve, passing toppings separately.

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