Radishes make a crunchy salsa for these–or any other taco you're serving this summer.
Ingredients
2 tablespoons vegetable oil, divided
1 pound skirt or flank steak
Kosher salt, freshly ground pepper
1/2 cup fresh cilantro leaves with tender stems, divided
4 radishes, trimmed, chopped
2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
2 tablespoons fresh lime juice
8 corn tortillas, warmed
2 ounces queso fresco or Cotija cheese, crumbled
Directions
Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.
Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.
Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.
