Active time: 11 minutes Total time: 20 minutes
The simplest spice rub of garlic powder, smoked paprika, salt and pepper enhances the beefiness of flank steak. Heating the tortillas over a gas flame or in a dry skillet adds little charred spots for a toasty flavor.
Smoky Steak Tacos With Radish Salsa
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 pound flank steak, trimmed
- 1 tablespoon canola oil
- 8 (6-inch) corn tortillas
- 1 cup (120g) radishes, thinly sliced
- 3/4 cup (30g) green onions, thinly sliced
- 1/2 cup (15g) fresh cilantro, chopped
- 1 red jalapeño chili, thinly sliced
- 1 tablespoon fresh lime juice
In a small bowl, combine garlic powder, smoked paprika, 1/2 teaspoon salt and black pepper. Rub spice mixture onto both sides of the steak.
Heat a large, heavy skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add steak; cook 5 minutes on each side (for medium-rare) or longer to your desired doneness. Remove steak from pan and let rest 5 minutes.
While steak cooks, warm tortillas by heating directly over a gas flame for 10 seconds on each side or in a dry skillet over high heat for 10 seconds on each side. Wrap in a towel to keep warm.
In a medium bowl, combine radishes, green onions, cilantro and jalapeño. Sprinkle radish mixture with remaining 1/4 teaspoon salt and drizzle with lime juice; toss gently to combine. Cut steak in half lengthwise; cut into thin slices against the grain. Divide steak and radish mixture evenly among tortillas.
Serves: 4 | Serving Size: 2 tacos
Nutrition (per serving): Calories: 269; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 32mg; Sodium: 256mg; Carbohydrate: 24g; Dietary Fiber: 8g; Sugar: 4g; Protein 20g
Nutrition Bonus: Potassium: 227mg; Iron: 13%; Vitamin A: 44%; Vitamin C: 28%; Calcium: 7%