STEAK TACOS WITH BELL PEPPER-RADISH SALAD

Steak Tacos with Bell Pepper-Radish Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

Grated zest and juice of 1 lime, plus wedges for serving
1 tablespoon ancho chile powder
5 tablespoons vegetable oil
1 tablespoon spicy honey
1 flank steak (about 1 1/4 pounds), halved lengthwise
Kosher salt and freshly ground pepper
2 cups fresh cilantro, plus more for topping
2 scallions, roughly chopped
2 bell peppers (red, yellow and/or orange), thinly sliced
4 radishes, thinly sliced
12 corn tortillas
1/2 cup crumbled queso fresco cheese

Steps:

Preheat a grill to medium high. Combine the lime zest, chile powder, 1 tablespoon vegetable oil and 2 teaspoons honey in a small bowl. Rub all over the steak; season with salt and a few grinds of pepper. Let marinate at room temperature, 10 minutes.
Meanwhile, pulse the cilantro, scallions, lime juice, the remaining 1 teaspoon honey and 1/2 teaspoon salt in a blender until chunky. Slowly add the remaining 1/4 cup vegetable oil and 2 tablespoons water and blend until smooth. Pour half the dressing into a large bowl (reserve the rest for topping). Add the bell peppers and radishes to the bowl with the dressing and toss to coat. Season with salt and pepper.
Grill the steak until well marked, 4 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Warm the tortillas as the label directs. Thinly slice the steak. Serve on the tortillas and top with the queso fresco, reserved dressing and more cilantro. Serve with the bell pepper salad and lime wedges.

Nutrition Facts : Calories 630, Fat 34 grams, SaturatedFat 7 grams, Cholesterol 96 milligrams, Sodium 625 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 36 grams, Sugar 9 grams