Garlicky Skirt Steak Tacos
Let's be honest: We could happily feast on tacos every night of the week and never get bored. Indeed, one of the best things about this family favorite is it's utter versatility: Almost anything you can think of can be used as a taco filling, and often, it's the simplest and most inexpensive combinations that wind up being the most delicious. Case in point: these easy garlic-perfumed tacos starring juicy skirt steak that has been seared quickly in a skillet (no grill required!) and sliced tenderly against the grain. Sauteeing a bit of shredded napa cabbage in the pan soaks up some of the meat's savory juices and lends some sweetness and crunch. The finishing touch? A crispy, bright slaw of radishes and onion and, of course, a dollop of sour cream.
Ingredients
4 garlic cloves, minced
1 pound skirt steak, cut into 4 pieces
¾ teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 cups thinly sliced Napa cabbage (from 1 small head)
½ cup sliced white onion
½ cup thinly sliced radishes
2 tablespoons rice wine vinegar
8 (4½-in.) flour tortillas
cilantro, sour cream, and avocado slices, for serving
Nutrition
Calories 407
Fat 17g
Sat Fat 6g
Cholesterol 76mg
Sodium 794mg
Protein 29g
Carbohydrate 30g
Sugar 1g
Fiber 2g
Iron 4mg
Calcium 138mg
Directions
Rub the garlic over the steaks; sprinkle with the salt. Heat the oil in a large skillet over medium-high. Add the cabbage; cook until just starting to wilt, 1 to 2 minutes. Remove from skillet. Add the steaks to the skillet; cook, turning, about 3 minutes per side for medium-rare. Remove from skillet and slice thinly against the grain.
Combine the onion, radishes, and vinegar in a bowl; toss to coat.
Wipe out the skillet and lightly char the tortillas over medium-high. Divide the steak, cabbage, and onion mixture among the tortillas. Serve the tacos with cilantro, sour cream, and avocado.
Yields: 4
