Beef Tacos with Radish and Avocado Salsa

Name: Beef Tacos with Radish and Avocado Salsa
Yield: Serves 4
Ingredients: 1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes; 6 large red radishes, ends trimmed, halved, thinly sliced; 1/4 cup chopped cilantro; 1 tablespoon chopped pickled jalapeño chile; 2 teaspoons fresh lime juice, plus 1 lime cut into 8 wedges, for garnish (optional); 1 teaspoon olive oil; Coarse salt and fresh ground pepper; 1 pound skirt steak, cut crosswise into 3 pieces; 1 tablespoon ground cumin; 8 corn tortillas (6-inch)

December 14, 2011

Radish and avocado are traditional Mexican toppings for tacos. Here they are combined in a salsa that can be served with tacos or as an appetizer with tortilla chips.

Recipe information

Yield
Serves 4

Ingredients

1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes

6 large red radishes, ends trimmed, halved, thinly sliced

1/4 cup chopped cilantro

1 tablespoon chopped pickled jalapeño chile

2 teaspoons fresh lime juice, plus 1 lime cut into 8 wedges, for garnish (optional)

1 teaspoon olive oil

Coarse salt and fresh ground pepper

1 pound skirt steak, cut crosswise into 3 pieces

1 tablespoon ground cumin

8 corn tortillas (6-inch)

Preparation

Step 1
Heat the broiler, with the rack 4 inches from the heat. Line a rimmed baking sheet with aluminum foil. In a bowl, gently stir together the avocado, radishes, cilantro, jalapeño, lime juice, and oil; season with salt. Cover with plastic wrap, pressing it directly against the surface of the salsa (to prevent discoloring); set aside.
Step 2
Arrange the steak on the baking sheet. Rub both sides with cumin; season generously with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer the steak to a cutting board; tent with foil, and let rest for 5 minutes.
Step 3
While the steak is broiling, stack and wrap the tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. (Alternatively, wrap in foil, and warm in the lower third of the oven, 5 minutes.)
Step 4
Cut the steak crosswise into 2-inch-wide pieces; slice thin on the diagonal. Dividing evenly, place the beef on the tortillas; top with the salsa. Serve with lime wedges.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsTaco Mexican Latin American Avocado Vegetable Radish Root Vegetable Steak Beef Meat Main Dinner Dairy Free Gluten Free Nut Free Quick Easy Weeknight Meals Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes