15-Minute Flash-Seared Flank Steak with Pasilla-Tomato "Bistec" Sauce + Limey Radish Crunch

Instructions

1. 1

   Toss the sliced 1 lb flank steak, sliced very thin against the grain in a bowl with 1 tbsp soy sauce and 1/2 tsp kosher salt. Set aside. Heat a large dry skillet over medium heat. Rip the stem off 1 dried pasilla chile, shake out the seeds, and press it flat into the dry skillet for about 30 seconds per side until fragrant and slightly pliable.

   2 min

   Tip: Don't let the chile turn black, or your sauce will taste like bitter ashes. Just wake it up!

2. 2

   Throw the toasted chile directly into a blender along with 1 can (14.5 oz) fire-roasted diced tomatoes (juices and all), 2 cloves garlic, 1/4 medium white onion, and 1/2 tsp ground cumin. Blend on high until completely smooth.

   2 min

   Tip: If the sauce feels too thick, add just a splash of water. This is our 'Bistec' shortcut base.

3. 3

   While the sauce hangs out, grab a bowl and quickly toss together the 2 cups shredded cabbage, 4 radishes, the juice of 1 limes, 1/4 cup fresh cilantro, and 1/4 tsp kosher salt. Give it a scrunch with your hands to slightly bruise the cabbage.

   3 min

   Tip: This is our texture contrast! The acid cuts right through the smoky, rich beef.

4. 4

   Wipe out the skillet you used for the chile and crank the heat to high. Add 1 tbsp avocado oil. When the oil shimmers and almost smokes, add half the flank steak in a single layer. Let it sit totally undisturbed for 1 minute to get a dark crust, then flip and toss for 30 seconds. Remove to a plate. Add the remaining 1 tbsp avocado oil and repeat with the rest of the steak.

   5 min

   Tip: You're going to do this in batches! Overcrowding the pan boils the meat, and nobody likes gray, chewy steak.

5. 5

   Turn the heat down to medium. Pour the blender sauce directly into the hot, beef-dripping skillet (careful, it will splatter!). Stir and scrape up all the browned bits from the bottom. Let the sauce bubble and reduce until it thickens slightly and darkens in color. Taste it—then decide. Season with the remaining 1/4 tsp kosher salt if needed.

   4 min

   Tip: Frying the salsa in the leftover beef fat is the most important flavor logic in this whole dish.

6. 6

   While the sauce thickens, heat up your 8 corn tortillas. Wrap them in a damp paper towel and microwave for 45 seconds, or warm them directly over a gas flame.

   2 min

   Tip: A cold tortilla will ruin a hot taco. Ándale, warm them up!

7. 7

   Toss the resting steak (and any juices on the plate) back into the skillet with the thickened sauce. Stir just until the beef is coated and heated through—about 30 seconds. Turn off the heat. Serve immediately with the crunchy slaw, warm tortillas, and the remaining 1 limes cut into wedges.

   1 min

   Tip: Do not let the steak cook any further; we just want it to wear the sauce like a tailored jacket.