Marinated Skirt Steak Tacos with Radish & Avocado Salsa
- 24 Apr, 2024
- Posted by: Julie Heffelfinger
Marinated Skirt Steak Tacos with Radish & Avocado Salsa
Rated 5.0 stars by 1 users
Category
Servings
4
Our Sweet Lime and Cilantro Vinaigrette plays double duty in this recipe as both a punchy marinade and the dressing for a quick-and-crunchy radish salsa. We like to use skirt steak here because it’s a lean cut with big, beefy flavor and is the perfect size for slicing and tucking into tacos. For the tortillas, we top them with sliced Monterey Jack cheese and give them a quick blitz under the broiler. The tortillas get a nice char and the cheese becomes a gooey base for all of your delicious taco toppings. You will never want to eat a taco any other way!
Author:
Ingredients
1½ pounds skirt steak, cut into 5 pieces
- Kosher salt and pepper
-
1¼ cups Terrapin Ridge Farms Sweet Lime and Cilantro Vinaigrette (1 bottle)
- Canola oil, for brushing
- 10 radishes, trimmed and finely chopped (about 1½ cups)
- 1 jalapeño—stemmed, seeded, and finely chopped
- ½ cup finely chopped red onion
- 1 large garlic clove, minced
- 1 ripe Hass avocado—halved, pitted, and finely chopped
- ¼ cup finely chopped cilantro, plus small sprigs for garnish (optional)
- 12 small flour tortillas
- One 8-ounce block Monterey Jack cheese, sliced ⅛-inch thick
- Lime wedges, for serving
Directions
- Season the skirt steak with salt and pepper and transfer to a baking dish. Pour 1 cup of the Sweet Lime and Cilantro vinaigrette over the meat. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
- Light a grill or preheat a grill pan and brush with oil. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 8 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.
- Meanwhile, preheat the broiler and arrange a rack 6 inches from the heat. Working in two batches, arrange 6 tortillas in a single layer. Top each tortilla with 2 slices of Monterey jack cheese. Broil under the heat for about 1 minute, rotating the tortillas as needed, until the cheese is melted and bubbling and the tortillas are charred in spots. Transfer to a platter or work surface and repeat with the remaining tortillas and cheese.
- In a medium bowl, toss the radishes with the red onion, jalapeño, garlic, and the remaining ¼ cup of the Sweet Lime and Cilantro Vinaigrette. Season with salt and pepper. Gently fold in the avocado and finely chopped cilantro.
- Thinly slice the steak and arrange on top of the warm tortillas. Spoon the radish salsa over the top and garnish with more cilantro, if desired. Serve right away, passing lime wedges on the side.
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