We’re into grilling season and anything that can be prepared outside to keep the heat out of the house is best. These easy flank steak tacos are tossed together quickly and make for a pretty plate, too. Top with a zesty radish salsa refreshed with lime juice and drizzle with avocado crema, a luscious yogurt sauce spiked with cumin.
Flank Steak Tacos with Radish Salsa and Avocado Crema Recipe
For Avocado Crema:
12 oz sheep’s milk or other plain yogurt
2 tsp lime juice
1 firm ripe avocado
3/4 tsp cumin
1/4 tsp salt
12 cilantro leaves, washed and dried
Place ingredients in bowl of a food processor or Ninja blender and whirl until smooth. Season to taste with salt and pepper.
For Flank Steak and Radish Salsa
3 T grape seed oil, divided
1 pound flank steak, rinsed and patted dry
Kosher salt and coarse black pepper
1/2 cup cilantro leaves, coarse stems discarded, finely chopped
8 radishes, trimmed, diced
4 scallions, white and light green parts only, thinly sliced
1 small jalapeño, seeded and minced
1 T fresh lime juice
1 package micro greens, washed and dried
8 small corn tortillas, warmed
Mix cilantro, radishes, scallions, jalapeño, lime juice and 1 T grape seed oil in medium bowl. Season with salt and pepper to taste.
Rub 2 T grape seed oil on grill. Heat to highest heat, or 500°F. Sear flank steak on one side for 5 minutes. Flip steak and turn grill off. Turn on one burner to 350°F or low heat and grill until meat measures 135 to 145°F with an insta-read thermometer. Remove from grill and place on clean plate. Cover with aluminum foil and let rest for 5 minutes.
Slice steak against the grain into pieces about 1/4 inch thick. Divide among warmed tortillas and top with radish salsa. Drizzle with avocado crema and sprinkle micro greens on top.
Wine educator and podcaster Stephanie Davis thinks a pretty plate deserves a pretty wine. She says that since rosé season is in full swing, find a rosé that puts a twinkle in your eye like this one from Cantina Zaccagnini. Imagine the sensory explosion of this refreshing dry, pink wine in combination with the spicy, crisp, cold salsa and savory steak tacos. Priced at only $15/bottle, it’s a good experience for your wallet, too.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress