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Steak Tacos with Slow-Roasted Tomatoes
Steak Tacos with Slow-Roasted Tomatoes Photo courtesy of Ryan Clark for

The magic of most steak tacos is in the meat. But after making Seattle-based Marx Foods’s recipe for a recent weekend dinner party, we discovered that the cherry-tomato garnish is the real star of the plate. The slow-roasted tomatoes emerge from the oven soft and juicy, and prove to be the perfect partner for the spice-rubbed flank steak. We’re already planning to repurpose the tomatoes in a light summer pasta or as a topping for an easy bruschetta appetizer.

Makes 6 servings (about 12 tacos)

Slow-Roasted Tomatoes

2 pints (about 4 cups) cherry tomatoes

¼ teaspoon smoked paprika

2 teaspoons thyme leaves, roughly chopped


Spice-Rubbed Steak Tacos

One 1½-pound flank steak

2 teaspoons kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper

2 teaspoons dried oregano

¼ teaspoon cayenne pepper

¼ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon medium-heat chile powder

¼ teaspoon smoked paprika

¼ teaspoon sweet paprika

1 tablespoon canola oil

2 large avocados, halved and pitted

Juice of 1 lime, plus more for seasoning

12 small flour tortillas

1. Make the tomatoes: Preheat the oven to 200˚. On a large baking sheet, spread out the cherry tomatoes and roast, stirring occasionally, until wrinkled and juicy, about 3 hours. Remove the cherry tomatoes from the oven and cover loosely with foil to keep warm.

2. Make the tacos. When the tomatoes are nearly done, rub the steak with the salt and pepper, then set aside. In a small bowl, whisk the oregano with the cayenne, coriander, cumin, chile powder, smoked paprika and sweet paprika. Rub the steak all over with the spice rub, then set aside.

3. In a large cast-iron skillet set over medium-high heat, warm the canola oil. Add the steak and cook, turning halfway through, until medium-rare, about 10 minutes. Transfer the steak to a cutting board or plate and cover it loosely with foil. Let the steak rest for 10 minutes.

4. Meanwhile, in a medium bowl, combine the reserved tomatoes with the smoked paprika and thyme; set aside. In a medium bowl, combine the avocado with the lime juice and a pinch of salt. Using a fork, mash the avocado to make a rustic guacamole. Season with additional salt and lime juice, if desired; set aside.

5. Just before serving, warm the tortillas in a dry skillet and divide evenly among six serving plates. Thinly slice the steak and divide evenly among the tortillas. Top with the reserved roasted tomatoes and guacamole; serve immediately.

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