Steak Tacos
By Keith DresserPublished on June 17, 2013
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Herb Paste
½ cup packed fresh cilantro leaves 3 scallions, chopped coarse1 jalapeño chile, stemmed, seeded, and chopped coarse3 garlic cloves, chopped coarse½ teaspoon ground cumin ¼ cup vegetable oil 1 tablespoon fresh lime juiceSteak
1 (1½- to 1¾-pound) flank steak, cut lengthwise (with grain) into 4 equal piecesSalt ½ teaspoon sugar ½ teaspoon pepper 2 tablespoons vegetable oilTacos
12 (6-inch) corn tortillas, warmedFresh cilantro leaves Finely chopped white onion Lime wedgesBefore You Begin
We prefer this steak cooked slightly above medium-rare. For a spicier dish, reserve and add the ribs and seeds from the jalapeño to the herb paste as desired. For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions, thinly sliced radishes or cucumber, or salsa.
Instructions
- FOR THE HERB PASTE: Pulse cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chopped, 10-12 pulses, scraping down sides as necessary. Add oil and process until mixture is smooth and resembles pesto, about 15 seconds. Transfer 2 tablespoons herb paste to bowl and whisk in lime juice; set aside for serving.
- FOR THE STEAK: Using fork, poke each piece of steak 10 to 12 times on each side. Place in large baking dish, rub all sides of steak with 1½ teaspoons salt, then coat with remaining herb paste. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Scrape herb paste off steak and sprinkle all sides of steak evenly with sugar and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and cook until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on cut side and cook, turning as necessary, until all cut sides are well browned and meat registers 125 to 130 degrees, 2 to 7 minutes. Transfer steak to carving board and let rest for 5 minutes.
- FOR THE TACOS: Using sharp chef's knife or carving knife, slice steak pieces against grain ⅛ inch thick. Transfer steak to bowl with herb paste–lime juice mixture and toss to coat. Season with salt. Spoon small amount of steak into center of each tortilla and serve immediately, passing cilantro, onion, and lime wedges separately.
- Steak and reserved herb paste–lime juice mixture can be prepared through step 2 and refrigerated separately for up to 24 hours. To serve, let reserved herb paste–lime juice mixture come to room temperature and continue with step 3.
to make ahead
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Herb Paste
Steak
Tacos
Test Kitchen Techniques
Ingredients
Herb Paste
Steak
Tacos
Test Kitchen Techniques
Ingredients
Herb Paste
Steak
Tacos
Test Kitchen Techniques
Why This Recipe Works
To develop a steak taco recipe with an indoor cooking method that yielded steak taco meat as tender, juicy, and rich-tasting as the grilled method, we chose flank steak, beefy and tender when sliced thinly across the grain. Pan-searing gave us the browned exterior and crisp, brittle edges characteristic of grilled meat. A paste of oil, cilantro, scallions, garlic, and jalapeño applied to the meat and scraped off just before cooking gave our steak taco recipe a flavor boost without sacrificing browning.
Before You Begin
We prefer this steak cooked slightly above medium-rare. For a spicier dish, reserve and add the ribs and seeds from the jalapeño to the herb paste as desired. For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions, thinly sliced radishes or cucumber, or salsa.
Instructions
- FOR THE HERB PASTE: Pulse cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chopped, 10-12 pulses, scraping down sides as necessary. Add oil and process until mixture is smooth and resembles pesto, about 15 seconds. Transfer 2 tablespoons herb paste to bowl and whisk in lime juice; set aside for serving.
- FOR THE STEAK: Using fork, poke each piece of steak 10 to 12 times on each side. Place in large baking dish, rub all sides of steak with 1½ teaspoons salt, then coat with remaining herb paste. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Scrape herb paste off steak and sprinkle all sides of steak evenly with sugar and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and cook until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on cut side and cook, turning as necessary, until all cut sides are well browned and meat registers 125 to 130 degrees, 2 to 7 minutes. Transfer steak to carving board and let rest for 5 minutes.
- FOR THE TACOS: Using sharp chef's knife or carving knife, slice steak pieces against grain ⅛ inch thick. Transfer steak to bowl with herb paste–lime juice mixture and toss to coat. Season with salt. Spoon small amount of steak into center of each tortilla and serve immediately, passing cilantro, onion, and lime wedges separately.
- Steak and reserved herb paste–lime juice mixture can be prepared through step 2 and refrigerated separately for up to 24 hours. To serve, let reserved herb paste–lime juice mixture come to room temperature and continue with step 3.
to make ahead
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