What’s more exciting than a nice, juicy steak dinner? Oh, wait, we know the answer: these flank steak tacos. They’re about a million times more fun to eat, and they’re topped with a cool, crunchy cucumber salsa. You win again, tacos. You win.
Psst: When slicing the steak for serving, we instruct you cut “against the grain.” What’s that mean? Basically, all steak cuts are made up of parallel-running muscle fibers, and cutting against the grain—across these fibers—eliminates their unpleasant toughness. Once you find the direction the fibers are going on the steak, make your slices perpendicular to them. This way, they’re short, and therefore as tender as possible.
Crispy Baked Fish Tacos with Cabbage Slaw
½ European cucumber, finely diced
½ bunch scallions, thinly sliced
Juice of 1 lime
½ jalapeño, minced
1 garlic clove, minced
¼ cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried cumin
¾ teaspoon dried coriander
1 teaspoon garlic powder
2 teaspoons chile powder
1½ pounds flank steak
1 tablespoon extra-virgin olive oil
12 white corn tortillas
1. Make the salsa: In a medium bowl, stir the cucumber with the scallions, lime juice, jalapeño, garlic and cilantro to combine. Season with salt and pepper; set aside.
2. Make the steak: Prepare your grill for high heat, or alternatively, preheat a grill pan over high heat. In a small bowl, combine the salt, pepper, cumin, coriander, garlic powder and chile powder. Rub the spice mixture evenly all over the steak.
3. Brush the steak on both sides with the olive oil. Grill until well browned on the outside and at the desired doneness, about 5 to 7 minutes per side for medium rare. Remove the steak from the grill to rest for 15 minutes.
5. Make the tacos: Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, about 1 minute per side. Repeat until all tortillas are toasted.
6. To serve, slice the steak against the grain into thin pieces and place 2 or 3 slices on each tortilla. Top each taco with about 1 tablespoon salsa and serve immediately.