Skirt Steak Tacos With Radishes, Romaine, Cotija And Lime
makes 8 tacos
The balance between the richness of the beef and cheese and the crispy romaine and radishes make these tacos refreshing and fulfilling at the same time. If you can't find cotija cheese, substitute another salty, crumbly cheese like quesco fresco or feta.
1 1/2 pounds skirt steak
1 teaspoon chili powder
1/2 pound radishes, rinsed and thinly sliced
1/2 pound romaine hearts, chopped
4 ounces cotija cheese (or feta or queso blanco)
8 small flour tortillas
2 limes
prep: 10 minutes
total: 30 minutes
grill or heavy skillet
tongs
1. Preheat the oven to 250F. Preheat a grill or heavy skillet to high. Season the skirt steak on both sides with the chili powder, and generously with salt and pepper.
2. When the grill or skillet is hot, brush it with or add a little oil, and then cook the steak about 4 minutes per side for medium rare. Remove it to a plate to rest for 10 minutes.
3. Meanwhile, prep the radishes, romaine and cheese.
4. When the steak has rested and you're ready to eat, scatter the tortillas directly on the rack of the preheated oven until they're all warm, about 2 minutes.
6. Thinly slice the steak and pile it on each of the warmed tortillas. Top with the radishes, romaine, cheese and a squeeze of lime. Fold or roll the tacos and serve.
