Skirt Steak Tacos

Milwaukee Health - - NUTRITION ALCOHOL -

Ac­tive: 20 min­utes To­tal: 30 min­utes Serves: 4

1 pound skirt steak 1 tsp. kosher salt 1/2 tsp. ground cumin 2 Tbsp. finely grated red onion 1 tsp. lime zest Grape­seed oil 3/4 cup diced tomato 1/4 cup thinly sliced radishes 1 Tbsp. fresh lime juice 1 Tbsp. ex­tra-vir­gin olive oil

8 6-inch corn tor­tillas, warmed 8 cilantro sprigs, torn 2 oz. crum­bled queso fresco (about 1/2 cup) 8 lime wedges, for serv­ing

One: Pre­heat grill to high (450°F to 550°F). Sprin­kle steak with salt, pep­per and cumin. Rub steak with onion and lime zest. Gen­er­ously oil grill grate with grape­seed oil. Grill steak, cov­ered with grill lid, un­til done, 3 to 4 min­utes per side. Re­move from grill; let stand 10 min­utes be­fore thinly slic­ing across the grain.

Two: Stir to­gether tomato, radishes, lime juice and olive oil in a small bowl. Di­vide steak evenly among tor­tillas; top with tomato mix­ture, cilantro and cheese. Serve with lime wedges.

PER SERV­ING: 390 calo­ries, 19g fat (5g sat­u­rated), 65mg choles­terol, 4g fiber, 25g pro­tein, 34g carbs, 599mg sodium, 2mg iron, 137mg cal­cium

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