Ingredients

The following ingredients have 4 Servings
  • 1 avocado (halved, pitted, peeled, and cut into 3/4-inch cubes)
  • 6 radishes (ends trimmed, halved, thinly sliced)
  • 1/4 cup cilantro (chopped)
  • 1 tablespoon pickled jalapeno peppers (chopped)
  • 2 teaspoons lime juice
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1 pound skirt steak (cut crosswise into 3 pieces)
  • 1 tablespoon ground cumin
  • 8 corn tortillas (6-inch)
  • 1 lime (cut into wedges for garnish)

Instruction

  • Heat a broiler with a rack about 4 inches from the heat and line a rimmed baking sheet with aluminum foil.
  • Combine the avocado, radishes, cilantro, jalapeno pepper, lime juice and oil in a small bowl. Place plastic wrap touching the surface over it to prevent the avocado from browning.
  • Place steak on aluminum foil lined baking sheet. Rub both sides with ground cumin and salat and pepper. Broil about 3-4 minutes per side for medium rare. Transfer to a cutting board, tent with aluminum foil and allow to rest for 5 minutes.
  • While the steak is broiling, wrap tortillas in a damp paper towel and microwave for about 1 to 2 minutes, or wrap in foil and warm in the lower third of the oven for about 5 minutes.
  • Cut steak crosswise into 2 inch-wide pieces, thinly sliced on the diagonal. Place steak on the tortillas and top with salsa. Serve with a lime wedge.
  • Serves 4