I’m not one to repeat recipes but when I do I take notes and then come right here to tell you about it. Because a recipe repeated is a special one in this house.
This summer has been one of meals so simple they leave more time for us to be outside, enjoying the sun and making sure our summer to-do list, which includes; clam digging, camping, reading Little House in The Big Woods, and cooking an entire meal with each of the kids, can have a big satisfying check by it.
While the cast iron pan pre-heats I think about complicating the steak but dusting it with cumin, maybe a bit of chile powder, garlic and such but my instinct tells me to stick with salt and pepper so that the flavor of the steak itself stands out. Like so many other times, I’m glad I go with my instincts. While the steak sears to form a thick, crisp crusty exterior I dice a pungent onion, sliver some radish on my mandolin and run a frilly bunch of cilantro under a running sink. As the steak rests I warm corn tortillas in the same pan as the steak cooked so they could soak up a bit of the meatiness still left in the warm pan.
Flank steak can be a bit tough but it makes up for it in flavor. To counteract the toughness, cut against the grain of the meat and cut the steak into small pieces between 1/4-inch to a 1/2-inch. This way it will be easy to chew as it’s wrapped warmly in a tortilla.
Avocado makes a nice addition as would a garlic-laced cream sauce but on their own they show off their simplicity by being greater than the sum of their parts. Since it is grilling season or my personal favorite; cooking over the fire season, I’d suggest cooking the meat that way, if possible. Any way you cook it this meal will be one that gets made again and again.
Flank Steak Tacos
2 tablespoons oil
1 lb skirt steak
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8-10 small corn tortillas
1/4 cup white onion, finely diced
1/2 cup cilantro, chopped
3 radishes, thinly sliced
1/2 avocado, roughly diced
1/4 cup cotija or other favorite cheese
Sprinkle the steak with salt and pepper and allow to sit for 30 minutes at room temperature.
Add the oil to a cast iron skillet and heat over high until smoking. Add steak and sear, untouched, for 5 minutes on either side for medium. Let rest 15 minutes before dicing into ¼ – ½ inch size pieces.
Warm corn tortillas in the same pan over low heat.
Top warmed tortillas with chopped steak, onions, cilantro, radish avocado and cheese. Serve with a wedge of lime.