Steak Tacos With Cilantro Radish Salsa Recipes
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.
Provided by Melissa Clark
Categories dinner, lunch, weekday, tacos, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
- Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
- Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
- Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
- To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram
CILANTRO LIME STEAK TACOS
Oh my gosh these are SOOOO good!! My family can't get enough of these tacos! A little bit of extra work, preparing the beef, but soooo worth it! These are the best tacos in the world, I swear! :) We usually don't use the lettuce leaves, but just do soft or crunchy taco shells...but its still really good!
Provided by Tinamama
Categories Steak
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare marinade for steak by using the juice from 2 limes, salt, pepper, cilantro and chopped onion.
- Place all these in a plastic zip top style bag along with flank steak. Refrigerate for at least 8 hours or overnight.
- Preheat grill, bbq, George Foreman or oven broiler.
- Grill steaks over coals for about 4-6 minutes per side. Let it rest a few minutes before cutting steak into slices about 1/8-1/4 inch thick.
- Cut remaining limes in half.
- Using the Romaine lettuce leaves, fill with the remaining shredded Romain lettuce, tomatoes, steak strips, cheese and salsa.
- Squeeze juice of half a lime over each wrap, wrap it up and enjoy!
Nutrition Facts : Calories 418.4, Fat 18.5, SaturatedFat 8.4, Cholesterol 127.7, Sodium 1034.1, Carbohydrate 11.4, Fiber 3.2, Sugar 3.5, Protein 51.7
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