Best Steak Tacos With Cilantro Radish Salsa Recipes

CILANTRO LIME STEAK TACOS

Cilantro Lime Steak Tacos image

Oh my gosh these are SOOOO good!! My family can't get enough of these tacos! A little bit of extra work, preparing the beef, but soooo worth it! These are the best tacos in the world, I swear! :) We usually don't use the lettuce leaves, but just do soft or crunchy taco shells...but its still really good!

Provided by Tinamama

Categories Steak

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs flank steaks
2 limes, cut in wedges
2 limes, juice of
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh cilantro, chopped
2 tablespoons onions, chopped
8 large romaine lettuce leaves (whole, washed and dried)
2 cups lettuce, chopped (use remaining Romaine)
2 cups low-fat cheddar cheese, shredded
1 cup diced tomato
salsa, your choice

Steps:

Prepare marinade for steak by using the juice from 2 limes, salt, pepper, cilantro and chopped onion.
Place all these in a plastic zip top style bag along with flank steak. Refrigerate for at least 8 hours or overnight.
Preheat grill, bbq, George Foreman or oven broiler.
Grill steaks over coals for about 4-6 minutes per side. Let it rest a few minutes before cutting steak into slices about 1/8-1/4 inch thick.
Cut remaining limes in half.
Using the Romaine lettuce leaves, fill with the remaining shredded Romain lettuce, tomatoes, steak strips, cheese and salsa.
Squeeze juice of half a lime over each wrap, wrap it up and enjoy!

Nutrition Facts : Calories 418.4, Fat 18.5, SaturatedFat 8.4, Cholesterol 127.7, Sodium 1034.1, Carbohydrate 11.4, Fiber 3.2, Sugar 3.5, Protein 51.7

CILANTRO BEEF TACOS

Cilantro Beef Tacos image

When I have leftover steak, it's time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That's a fiesta. -Patti Rose, Tinley Park, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 beef flank steak (1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil, divided
1 medium onion, halved and sliced
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1/2 cup salsa
1/4 cup minced fresh cilantro
2 teaspoons lime juice
Dash hot pepper sauce
8 flour tortillas (6 inches), warmed
Optional toppings: salsa, cilantro, shredded lettuce and sour cream

Steps:

Sprinkle steak with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add steak; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add jalapeno and garlic; cook 2 minutes longer. Stir in salsa, cilantro, lime juice and pepper sauce; heat through., Thinly slice steak across the grain; stir into onion mixture. Serve in tortillas; top as desired.

Nutrition Facts : Calories 451 calories, Fat 20g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 884mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

STEAK TACOS WITH TOMATILLO SALSA

Steak Tacos with Tomatillo Salsa image

Provided by Food Network Kitchen

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 teaspoons cumin seeds
2 cloves garlic
4 serrano chile peppers, halved (remove seeds for less heat)
3 tablespoons vegetable oil, plus more for the grill
Juice of 4 limes (about 1/3 cup)
2 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
2 pounds skirt steak, cut in half
1/2 small white onion, diced
3 tomatillos (in their husks)
3/4 cup fresh cilantro
16 corn tortillas
Grated Cotija cheese and/or thinly sliced radishes, for topping

Steps:

Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, about 1 minute; transfer to a bowl. Add the garlic and chiles to the skillet. Cook, turning occasionally, until soft and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice and the brown sugar and puree until smooth. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer to a resealable plastic bag and add the steak, shaking well to coat. Refrigerate, 1 to 4 hours.
Soak the onion in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove the charred husks and roughly chop the flesh. Drain the onion. Wipe out the food processor; add the tomatillos, onion, cilantro and the remaining 1 to 2 tablespoons lime juice and puree until smooth. Season with 3/4 teaspoon salt and a few grinds of pepper; set aside.
Meanwhile, bring the steak to room temperature, about 30 minutes. Preheat a grill to high. Remove the steak from the marinade and shake off any excess. Lightly oil the grill, then grill the steak until charred on the bottom, about 5 minutes. Flip and cook until charred on the other side, 1 to 3 more minutes. Transfer to a cutting board and let rest 10 minutes.
Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes.