1 flank steak (1 1/2-1 3/4 lbs), trimmed &cut into 4 pieces lengthwise on grain
1 TBS kosher salt or 1 1/2 tsp table salt
1/2 tsp sugar
1/2 tsp gound black pepper
2 TBS vegetable oil
12 (6 inch) corn tortillas, warmed
Instructions
HERB PASTE- Paulse cilantro, garlic, scallions, jalapeno, and cumin in food processor until finely chopped, ten to twelve 1-second pulses, scraping down sides as necessary. Add oil and process until misture is smooth and resembles pesto, about 15 seconds, scraping down sides as necessary. Transfer 2 TBS ner paste to med bowl, whisk in lime juice and set aside.
FOR THE STEAK- Using dinner fork, poke each piece of steak 10-12 times on each side. Place in large baking dish, rub all sides of steak evenly with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 min or up to an hour. Scrape herb paste off steak and sprinkle sides with sugar and pepper. Heat oil in 12-in heavy-bottomed nonstick skillet over med-high heat until smoking. Place meat in skillet and cook until well browned. Flip steak and sear until second side is well-browned. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all sides are well browned and internal temp is 125-130 degrees. Transfer steak to cutting board and let rest 5 min.
FOR THE TACOS- Using a sharp chef's knife, slice steak pieces across grain into 1/8 inch thick pieces. Transfer sliced steak to bowl with herb paste-lime juice mixture and toss to coat. Season with salt. Spoon small amount of sliced steak into center of each warm tortilla and serve immediately, passing topping seperately.
Originally Submitted
11/9/2010
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