Yields 8 tacos/Time 30 minutes
The flat iron steak is an inexpensive and relatively lean steak that can be used in a variety of ways. It does not need to be marinated, as salt and pepper do it best. For this recipe, you’ll slice it thinly and cook on the stovetop, finishing with cumin, chili powder, and lime juice, all while your tortillas warm in the oven. Serve tacos with grated cheese, sliced jalapenos, cilantro, diced onion, radishes, and lime wedges. It’s a meal that can be customized to your preferences. Try pickling your jalapenos and radishes first or substitute chicken thighs for steak.
You will need:
1 flat iron steak, about 1 pound
1 pack small tortillas
1 jalapeno, sliced (optional)
½ onion, small diced
2 limes, cut into wedges
1 ½ cups grated cheese of your preference
½ bunch cilantro, chopped
2 teaspoons ground cumin
1 tablespoon chili powder
½ cup radish, sliced thin
Salt and pepper
1 tablespoon cooking oil
- Preheat oven to 325℉. Remove tortillas from the package, wrap in foil, and warm in the oven while preparing the steak. Slice the raw steak into thin strips, about ¼ inch or thinner. Season with salt and pepper
- Heat cooking oil in a large skillet over medium-high heat. Place steak strips in pan, cook about 6 to 7 minutes until brown, then add cumin, chili powder, and lime juice, to taste.
- Remove warm tortillas from the oven. Serve tacos with grated cheese, sliced jalapenos, cilantro, diced onion, radishes, and lime wedges.
- STORAGE TIP: Store everything except sliced radishes in separate sealed containers in the fridge for up to a week. Radishes will keep for a few days in ice water in a sealed container.