My family elected to host a Father’s Day dinner this year and as is my duty, I was put in charge of creating the menu. As I continue to barrel through the pages of the current issue of Bon Appétit, I decided to incorporate just about every recipe I haven’t been able to get to. What better way to honor the fathers of the world than with some decadent steak tacos? Steak tacos with cilantro-radish salsa and Cotija cheese? Done. German potato salad, garden salad, and berry crisp round out the all-important Father’s Day menu.
The steak tacos call for a healthy cut of either flank or skirt steak. I prefer flank whenever possible, as this cut is budget-friendly and also comes from a healthy, lean part of the cow in the abdominal region. Medium-rare is advisable, as the meat continues to cook after it is removed from the warm skillet. Cilantro, radishes, onions, chile, lime juice, a little oil, and salt and pepper make up the crunchy radish-salsa.
Top with a little more cilantro for garnish, the salsa, and Cotija (or queso freso) cheese and you have the ideal Father’s Day main dish.
I always find that with tacos, their strength lies within their simplicity. The same is true of these masterpieces. Perfect for summer, perfect for Father’s Day!
Steak Tacos with Cilantro-Radish Salsa
Recipe taken from the June 2014 issue of Bon Appétit
2 tbsp. vegetable oil, divided
1 pound skirt or flank steak
Kosher salt and freshly ground black pepper
½ cup fresh cilantro leaves with tender stems, divided
4 radishes, trimmed, chopped
2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
½ serrano chile or jalapeño, seeds removed if desired, finely chopped
2 tablespoons fresh lime juice
8 corn tortillas, warmed
2 oz. queso fresco or Cotija cheese, crumbled
Heat 1 Tbsp. oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium-rare. Let steak rest 5 minutes.
Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbsp. oil in a medium bowl. Season radish salsa with salt and pepper.
Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.