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Steak Tacos in Cilantro, Jalapeno, and Garlic

Inspired by my favorite Test Kitchen, here is a version with some minor modifications.
Author: Christopher Kosovich

Ingredients

  • For the Herb Paste:
  • 1/2 cup packed fresh cilantro leaves
  • 4 medium garlic cloves roughly chopped
  • 4 medium scallions roughly chopped (about 1/3 cup)
  • 1 medium jalapeño chile stemmed and roughly chopped
  • 3/4 teaspoon ground cumin
  • 1/4 cup vegetable oil
  • 1 tbsp fresh lime juice
  • Steak
  • 1 flank steak 1 1/2 to 1 3/4 pounds, trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces
  • 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
  • 1/2 teaspoon sugar
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • Tacos
  • 12 taco-size flour tortillas warmed
  • Fresh cilantro leaves
  • Pickled red onion
  • Lime wedges

Instructions

  • FOR THE HERB PASTE:
  • Pulse cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chopped, ten to twelve 1-second pulses, scraping down sides as necessary.
  • Add oil in a thin stream through food processor tube and process until mixture is smooth and resembles pesto, about 15 seconds, scraping down sides of workbowl as necessary.
  • Transfer 2 tablespoons herb paste to medium bowl; whisk in lime juice and set aside (this will be used to mix with the steak after resting/slicing).
  • FOR THE STEAK:
  • Using dinner fork, poke each piece of steak 10 to 12 times on each side.
  • Place in large glass baking dish; rub all sides of steak pieces evenly with salt and then coat with remaining herb paste.
  • Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.
  • Scrape herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper.
  • Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until smoking.
  • Place steak in skillet and cook until well browned, about 3 minutes.
  • Flip steak and sear until second side is well browned, 2 to 3 minutes.
  • Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and internal temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes.
  • Transfer steak to cutting board and let rest 5 minutes.
  • FOR THE TACOS:
  • Using sharp chef’s knife or carving knife, slice steak pieces across grain into 1/8-inch-thick pieces.
  • Transfer sliced steak to bowl with herb paste-lime juice mixture and toss to coat.
  • Season with salt.
  • Spoon small amount of sliced steak into center of each warm tortilla and serve immediately, passing toppings separately.