Recipe 3.2: Flank Steak Tacos with Guacamole
These tacos make me wish that I was a cow with four stomachs…I just want to keep eating them! The fresh Mexican flavors all come together to create a spicy, smoky, fresh taste that will make you feel like you have an authentic taco stand in your house. My husband Jason always says that they remind him of the street tacos he had while on a mission trip in Tijuana, Mexico. The radishes are an unexpected guacamole ingredient, but they add a crisp, sharp, earthy spice to the guacamole that is absolutely delicious.
12 small fresh tortillas (about 7-inch diameter)
1 lb. flank steak, or other thin steak
1 tbs. salt
1 tbs. pepper
1 tbs. cayenne pepper
1 tbs. cumin
½ cup cilantro
2 tbs. red onion
1 tbs. olive oil
Preheat broiler on low.
Lay meat on foil lined baking sheet. Season both sides liberally with salt, pepper, cayenne pepper, and cumin. Wrap tortillas in foil, place on bottom rack of oven. Place meat on top rack of oven. Cook meat 3-5 minutes, depending on taste (approx. 3 minutes for medium rare, approx. 5 minutes for medium well. Remove meat from oven and allow to rest for 5 minutes; tent with foil to retain heat.
While meat cooks, prepare guacamole. In a medium bowl, add diced avocado (use your knife to dice the avocado flesh while still in the skin – cut vertical lines, horizontal lines, and then use a spoon to scoop out the flesh), diced tomato (scoop out and throw away inner seeds and flesh), minced cilantro, chopped red onion, and sliced radishes. To slice radishes, cut off the stem, scrub clean, and thinly slice flesh. Add olive oil, season with salt, and sprinkle with juice of half a lime. Mix together.
Remove tortillas from oven, and set up three tortillas on each plate. Slice meat into thin strips (slice against the grain), layer on tortillas, then top each taco with a heaping scoop of guacamole. Serve and enjoy!! (Maybe your mouth will even send you a postcard from Mexico?!)