Steak Tacos with Tomatillo Salsa
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 532
- Total Fat
- 29
- Saturated Fat
- 8
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 35
- Cholesterol
- 98
- Sodium
- 629
- Total: 1 hr 55 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
1 1/2 teaspoons cumin seeds
2 cloves garlic
4 serrano chile peppers, halved (remove seeds for less heat)
3 tablespoons vegetable oil, plus more for the grill
Juice of 4 limes (about 1/3 cup)
2 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
2 pounds skirt steak, cut in half
1/2 small white onion, diced
3 tomatillos (in their husks)
3/4 cup fresh cilantro
16 corn tortillas
Grated Cotija cheese and/or thinly sliced radishes, for topping
Directions
- Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, about 1 minute; transfer to a bowl. Add the garlic and chiles to the skillet. Cook, turning occasionally, until soft and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice and the brown sugar and puree until smooth. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer to a resealable plastic bag and add the steak, shaking well to coat. Refrigerate, 1 to 4 hours.
- Soak the onion in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove the charred husks and roughly chop the flesh. Drain the onion. Wipe out the food processor; add the tomatillos, onion, cilantro and the remaining 1 to 2 tablespoons lime juice and puree until smooth. Season with 3/4 teaspoon salt and a few grinds of pepper; set aside.
- Meanwhile, bring the steak to room temperature, about 30 minutes. Preheat a grill to high. Remove the steak from the marinade and shake off any excess. Lightly oil the grill, then grill the steak until charred on the bottom, about 5 minutes. Flip and cook until charred on the other side, 1 to 3 more minutes. Transfer to a cutting board and let rest 10 minutes.
- Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes.