adapted from Cooks Country. We serve with the Sweet and Spicy Pickled Onions.

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Name: Steak Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: ***HERB PASTE***; 1/2 cup packed fresh cilantro leaves; 3 medium Garlic cloves roughly chopped; 3 medium Scallions roughly chopped (about 1/3 cup); 1 medium Jalapeno Pepper stemmed and roughly chopped; 1/2 teaspoon Ground cumin; 1/4 cup avocado oil or other neutral tasting oil; ***STEAK***; 1 1.5 - 1.75 pounc Sirloin Or Flank Steak trimmed or excess fat and cut lengthwise (with grain) into 4 equal pieces; 1 tablespoon Kosher Salt; 1/2 teaspoon Sugar; 1/2 teaspoon freshly ground black pepper; 2 tablespoons avocado oil; ***TACOS***; 12 6 inch corn tortillas warmed; fresh cilantro leaves; sweet & spicy pickled onions

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INGREDIENTS

***HERB PASTE***
1/2 cup packed fresh cilantro leaves
3 medium Garlic cloves ; roughly chopped
3 medium Scallions ; roughly chopped (about 1/3 cup)
1 medium Jalapeno Pepper ; stemmed and roughly chopped
1/2 teaspoon Ground cumin
1/4 cup avocado oil ; or other neutral tasting oil
***STEAK***
1 1.5 - 1.75 pounc Sirloin Or Flank Steak ; trimmed or excess fat and cut lengthwise (with grain) into 4 equal pieces
1 tablespoon Kosher Salt
1/2 teaspoon Sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil
***TACOS***
12 6 inch corn tortillas ; warmed
fresh cilantro leaves
sweet & spicy pickled onions

INSTRUCTIONS

FOR THE STEAK: Using dinner fork, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces evenly with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.

Scrape herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and sear until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and internal temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.

FOR THE TACOS: Using sharp chef’s knife or carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Season with salt if needed. Spoon small amount of sliced steak into center of each warm tortilla and serve immediately, passing toppings separately.

NOTES

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Steak Tacos

***HERB PASTE***
1/2 cup packed fresh cilantro leaves
3 medium Garlic cloves roughly chopped
3 medium Scallions roughly chopped (about 1/3 cup)
1 medium Jalapeno Pepper stemmed and roughly chopped
1/2 teaspoon Ground cumin
1/4 cup avocado oil or other neutral tasting oil
 ***STEAK***
1 1.5 - 1.75 pounc Sirloin Or Flank Steak trimmed or excess fat and cut lengthwise (with grain) into 4 equal pieces
1 tablespoon Kosher Salt
1/2 teaspoon Sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil
 ***TACOS***
12 6 inch corn tortillas warmed
 fresh cilantro leaves
 sweet & spicy pickled onions

FOR THE HERB PASTE: Pulse cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chopped, ten to twelve 1-second pulses, scraping down sides as necessary. Add oil and process until mixture is smooth and resembles pesto, about 15 seconds, scraping down sides of work bowl as necessary. 
FOR THE STEAK: Using dinner fork, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces evenly with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.
Scrape herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and sear until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and internal temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.
FOR THE TACOS: Using sharp chef’s knife or carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Season with salt if needed. Spoon small amount of sliced steak into center of each warm tortilla and serve immediately, passing toppings separately.

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 4 Servings

Calories: 203
Calories from Fat: 190 (94%)

Amt Per Serving		% DV

	Total Fat 21.2g	28 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 1057mg		36 %
Potassium 86.9mg		2 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.9g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 203

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