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Lemon-Pepper Ribeye Steaks with Roasted Tomatoes
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Steak Tacos
Serves 8 Tacos |
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Ingredients:
| For the steak and marinade: |
| 1 medium jalapeno, thinly sliced |
| 2 garlic cloves, finely chopped |
| 1/4 cup cilantro, coarsely chopped |
| 1/4 cup fresh lime juice |
| 1/4 cup olive oil |
| 1 teaspoon kosher salt |
| 1/2 teaspoon freshly ground black pepper |
| 3/4 teaspoon ground cumin |
| 1 pound skirt steak, cut crosswise into 5-6-inch segments |
| For the tacos: |
| 8 (8-inch) corn tortillas |
| Tomatillo salsa, (for serving) |
| 1/2 medium avocado, sliced |
| 1/3 cup sour cream, thinned with a tablespoon of water or lime juice |
| Cilantro leaves, thinly sliced red onion, and lime wedges (for serving) |
Directions:
- Combine jalapeno, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
- Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
- Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside. Steak can be marinated 1 day ahead; keep chilled.
| Course: | Dinner |
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