WHY THIS RECIPE WORKS: For an indoor steak taco recipe that would yield tender, juicy meat, we chose beefy flank steak. Pan searing gave us the browned exterior and crisp edges characteristic of grilled meat. A deeply flavorful oil-based herb paste gave our steak a flavor boost. Serve with chopped tomatoes, chopped onion, and diced avocado.
Serves 4
INGREDIENTS
- ½ cup fresh cilantro leaves, plus extra for serving
- 3 scallions, chopped coarse
- 3 garlic cloves, chopped coarse
- 1 jalapeño chile, stemmed and chopped coarse
- ½ teaspoon ground cumin
- 6 tablespoons vegetable oil
- 1 tablespoon lime juice
- 1 (1½-to 1¾-pound) flank steak, trimmed and sliced with grain into 4 pieces
- Salt and pepper
- ½ teaspoon sugar
- 12 (6-inch) corn tortillas, warmed
- Lime wedges
INSTRUCTIONS
- Pulse cilantro, scallions, garlic, jalapeño, and cumin in food processor until finely chopped, 10 to 12 pulses. Add ¼ cup oil and process until mixture is smooth, about 15 seconds, scraping down bowl as needed. Transfer 2 tablespoons herb paste to medium bowl and stir in lime juice; set aside for serving.
- Using dinner fork, poke each piece of steak 10 to 12 times on each side. Place steaks in large baking dish, rub thoroughly with 1½ teaspoons salt, then coat with remaining herb paste. Cover and refrigerate for 30 minutes to 1 hour.
- Scrape herb paste off steaks and sprinkle with sugar and ½ teaspoon pepper. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks, turning as needed, until well browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 4 to 6 minutes. Transfer steaks to cutting board and let rest for 5 minutes.
- Slice steaks thin against grain, add to bowl with reserved herb paste, and toss to coat. Season with salt and pepper to taste. Serve with warm tortillas, extra cilantro, and lime wedges.
