Rochelle Bilow, recipe by Alison Roman
Have you grown tired of traditional tomato salsa? Do you dream of an equally refreshing, yet perhaps crunchier topping for your tacos? Have we got news for you: cilantro-radish salsa! But wait—there’s more! For a limited time* we are also offering steak for those tacos.
SEE MORE: Egregious Summer Cookout Mistakes
STEAK TACOS WITH CILANTRO-RADISH
Salsa Radishes make a crunchy salsa for these—or any other taco you’re serving this summer.
- 2 tablespoons vegetable oil, divided
- 1 pound skirt or flank steak
- Kosher salt and freshly ground black pepper
- ½ cup fresh cilantro leaves with tender stems, divided
- 4 radishes, trimmed, chopped
- 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
- ½ serrano chile or jalapeño, seeds removed if desired, finely chopped
- 2 tablespoons fresh lime juice
- 8 corn tortillas, warmed
- 2 oz. queso fresco or Cotija cheese, crumbled
Heat 1 Tbsp. oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium-rare. Let steak rest 5 minutes.
Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbsp. oil in a medium bowl. Season radish salsa with salt and pepper.
Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.