SERVES 4 TO 6
Our preferred method for warming tortillas is to place each one over the medium flame of a gas burner until slightly charred, about 30 seconds per side. We also like toasting them in a dry skillet over medium-high heat until softened and speckled with brown spots, 20 to 30 seconds per side. For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions (recipe follows), thinly sliced radish or cucumber, or salsa.
MARINADE |
|
½ |
cup packed fresh cilantro leaves |
3 |
medium scallions, roughly chopped |
1 |
medium jalapeño chile, stemmed and roughly chopped (see note) |
3 |
medium garlic cloves, roughly chopped |
½ |
teaspoon ground cumin |
¼ |
cup vegetable oil |
1 |
tablespoon juice from 1 lime |
STEAK |
|
1 |
(1½- to 1¾-pound) flank steak, trimmed and cut lengthwise (with the grain) into 4 equal pieces |
1 |
tablespoon kosher salt or 1½ teaspoons table salt |
½ |
teaspoon sugar |
½ |
teaspoon ground black pepper |
2 |
tablespoons vegetable oil |
TACOS |
|
12 |
(6-inch) corn tortillas, warmed (see note) |
Fresh cilantro leaves |
|
Minced white onion |
|
Lime wedges |
|
1. FOR THE MARINADE: Pulse the cilantro, scallions, jalapeño, garlic, and cumin in a food processor until finely chopped, 10 to 12 pulses, scraping down the sides of the workbowl as necessary. Add the oil and process until the mixture is smooth and resembles pesto, about 15 seconds, scraping down the sides as necessary. Transfer 2 tablespoons of the herb paste to a medium bowl; whisk in the lime juice and set aside.
2. FOR THE STEAK: Using a dinner fork, poke each piece of steak 10 to 12 times on each side. Place in a large baking dish; rub all sides of the steak pieces evenly with the salt and then coat with the remaining herb paste. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
3. Scrape the herb paste off the steak and sprinkle all sides of the pieces evenly with the sugar and black pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until smoking. Place the steak in the skillet and cook until well browned, about 3 minutes. Flip the steak and sear until the 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 the internal steak temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes. Transfer the steak to a cutting board and let rest for 5 minutes.
4. FOR THE TACOS: Slice the steak against the grain into ⅛-inch-thick pieces. Transfer the sliced steak to the bowl with the herb paste–lime juice mixture and toss to coat. Season with salt to taste. Spoon a small amount of the sliced steak into the center of each warm tortilla and serve immediately, passing the toppings separately.