Screaming-Hot Skirt Steak Tacos with Spring Radish Pico (Brooklyn-Oaxaca Fast Track)

Instructions

1. 1

   Get the beef started. In a bowl, toss 1.5 lbs skirt steak with 2 tbsp soy sauce, the juice of 1 whole lime, 3 cloves garlic (smashed), 1 tsp ancho chile powder, and 1 tbsp avocado oil. Let it hang out on the counter. We’re not doing a 24-hour marinade—when you cook with this much heat, 10 minutes of soaking is plenty.

   3 min

   Tip: Don't use a thick cut of meat here. Skirt steak or flap meat works best for that fast, aggressive char.

2. 2

   While the meat rests, make the radish pico (this is your crunch and your acid). In a small bowl, combine 1 bunch spring radishes (diced), 1 whole jalapeño (minced), 0.5 cup fresh cilantro, the juice of 2 whole limes, and 1 tsp Kosher salt. Taste it—then decide. If it doesn't make your mouth water instantly, add a pinch more salt.

   5 min

   Tip: The radishes will bleed a little pink into the lime juice. That's beautiful, let it happen.

3. 3

   Open a window and turn your exhaust fan on high. We're not suffering for dinner, but we are making some smoke. Heat a large cast-iron skillet or griddle over medium-high heat until it’s practically smoking. Add the remaining 1 tbsp avocado oil.

   3 min

   Tip: If a drop of water doesn't violently hiss and evaporate instantly, your pan isn't hot enough.

4. 4

   Throw the steak on the comal or skillet—do not crowd the pan! Do it in two batches if you have to. Sear for 3-4 minutes per side until deeply charred. Toss the 1 bunch scallions into the empty spaces of the pan so they can blister and fry up in the rendered beef fat.

   8 min

   Tip: Leave the meat alone! Don't poke it or move it until you see a dark crust forming.

5. 5

   Pull the steak and scallions to a cutting board. Let them rest! While the meat relaxes, lower your heat to medium. Throw your 12 whole corn tortillas right into that unwashed, beef-fat-coated skillet. Let them heat for about 30 seconds a side until pliable and slightly crispy at the edges.

   5 min

   Tip: Warming tortillas in leftover steak drippings is the greatest weeknight gift you can give yourself.

6. 6

   Slice the rested steak thinly *against* the grain (this is mom-math mandatory, or you’ll be chewing all night), and chop the blistered scallions. Serve the meat on the warm tortillas, topped with the scallions, a heavy spoonful of the radish pico, and a squeeze from the remaining 1 whole lime. Ándale, let's eat.

   4 min

   Tip: Look for the lines running across the meat, and cut perpendicular to them.