STEAK TACOS

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
BW Standard Salad
FEEDS HOW MANY?
4, can be scaled up for a crowd
TIME COMMITMENT?
2 hours
FAST, WEEKNIGHT, WEEKEND?
Weeknight, weekend
STAIRMETER?
With garnishes, the ingredient list can get a little long.
EQUIPMENT NEEDED?
Food processor
WHO I MADE IT FOR?
I can make these steak tacos in my sleep. I’ve made them for the past 9 years for so many people that this has become probably my most distinctive signature dish.

This recipe is adapted from Cook’s Illustrated. The proportions I use are different but the backbone is the same.

INGREDIENTS
Canola oil (1 cup for marinade, 2 tablespoons for cooking)
Cilantro (1 cup tightly packed, I always include the stems–they give an extra kick of flavor)
Scallions (4, sliced mostly white parts only)
Jalapeños (5, minced- I like these tacos to be a little spicy)
Garlic (3 cloves, minced)
Cumin (1/2-1 tablespoon)
Skirt or flank steak (1.5 lbs)
Lime (1-2, juiced)
Sugar
12 corn tortillas
Cherry tomatoes (half a carton, sliced in half)
Avocado (1-2, diced)
Cotija cheese (I obviously don’t eat this but when I’m serving a crowd, I offer it)

DIRECTIONS

  1. Slice steak into 2 inch wide strips. Cooks Illustrated suggests using a fork to stab the meat to allow the flavor of the marinade to soak in, but I probably only do this around half of the time. Season with salt and set aside.
  2. Mix cilantro, scallions, garlic, jalapeños and canola oil in food processor until well blended into a paste.
  3. Take around 6 tablespoons of paste and spread on steak. Let sit chilled for an hour. Add lime juice to remaining paste and mix well.
  4. When ready to cook, remove as much marinade paste as possible from steak. Sprinkle a little bit of sugar on all sides of steak.
  5. Add canola oil and heat skillet on medium heat. When hot, add steak and cook for 6 mins flipping over once and then 2 mins each on smaller sides. Remove and let sit for 5 mins. Work in batches to avoid crowding the meat.
  6. Slice steak and add reserved lime cilantro paste. Toss well to coat steak.
  7. For the corn tortillas, over gas stove, heat tortillas over the open flame flipping once for about 15-30 seconds.
  8. Serve with tomatoes, avocado and cheese.

BOTTOM LINE: I’ve been making this about three times a month for the past 9 years and I’m still not sick of these tacos.

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