Sunday, July 18, 2010

Beef Tacos with Radish and Avocado Salsa

So it seems that I like radishes.  A lot.  Who knew?  After we made (and loved) the Sugar Snap Pea Salad with Radishes, Mint and Ricotta Salata I decided to pick up some more radishes in the hope that we would get more sugar snap peas from our CSA.  But there were no sugar snap peas to be had last week, so I had to figure out something to do with our radishes.  This recipe was one of those recipes that just seemed to come together perfectly.  I had already defrosted a nice skirt steak and happened to have just picked up cilantro, scallions, and corn tortillas the other day.  The only thing we needed was an avocado.

Steak tacos are one of my absolute favorite quick and easy meals. Skirt steak and hanger steak are both so inherently flavorful that they make fantastic tacos. I have made several different variations - on the blog alone I have made Skirt Steak Fajitas with Lime and Pepper, Six-Spice Hanger Steak Tacos with Pickled Onions, and Skirt Steak Tacos with Roasted Tomato Salsa.  This version was delicious.  I loved the salsa.  It had very little heat, but a ton of flavor.  And the combination of the avocados and radishes gave the tacos some really nice textures to go with the bold flavors of the steak and lime juice.

Recipe after the jump!

Beef Tacos with Radish and Avocado Salsa
Adapted from Everyday Food: Great Food Fast 
From the Kitchens of Martha Stewart

1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
6 large red radishes, ends trimmed, halved, thinly sliced
1/4 cup cilantro, chopped
1 tbsp pickled jalapeno chile, finely chopped
3 scallions, chopped
2 tsp lime juice, plus 1 lime cut into 8 wedges for garnish (optional)
1 tsp evoo
coarse kosher salt
freshly ground black pepper
1 lb. skirt steak, cut crosswise into 3 pieces
1 tbsp ground cumin
nonstick cooking spray
8 corn tortillas (6-inch)

Heat a grill pan over medium-high heat.  In a bowl, gently stir together the avocado, radishes, cilantro, scallions, jalapeno, lime juice, and evoo. Cover with plastic wrap pressing it directly against the surface of the salsa (to prevent discoloring). Set aside.

Rub both sides of the steak with cumin. Sprinkle liberally with s&p. Spray the grill pan with nonstick cooking spray. Grill steak on lightly oiled grill pan, turning once, 3-5 minutes total for medium-rare (depending on the thickness of your skirt steak).  Transfer to cutting board, then let stand 5 minutes before cutting diagonally against the grain into thin slices.

Meanwhile heat corn tortillas according to package instructions (generally in a microwave or in a dry hot pan). Wrap tortillas in a clean kitchen towel to keep them warm.

Serve tortillas topped with skirt steak and salsa.

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