The relish really makes this dish. The entire meal comes together incredibly quickly, which is good. After all, who wants to spend a lot of time in a hot kitchen with gorgeous summer nights to look forward to.
adapted from Bon Apetit
2 Tbsp oil, divided
1 lb skirt or flank steak
salt and pepper to taste
1/2 cup fresh cilantro, chopped
4-5 radishes, trimmed and chopped
2 green onions, thinly sliced
1/2 serrano pepper, seeded and finely diced
1/2 lime, juiced and zested
8 corn tortillas
2 oz queso fresco or feta cheese, crumbled
In a large cast iron skillet over high heat, heat 1 Tbsp of the oil. Season the steak with salt and pepper. Sear the steak, 4-5 minutes per side. Remove from heat and allow to rest for 5 minutes.
At the steak rests, in a medium bowl combine the radishes, half of the cilantro, green onion, serrano pepper, remaining oil, and lime juice. Season with salt and pepper.
Heat the tortillas in a dry skillet, 1-2 minutes per side. Cover and keep warm.
Slice the steak cross grain. Divide steak among tortillas, and top with relish, cheese and remaining cilantro.