Serves 4 to 6. Published September 1, 2008. From Cook's Illustrated.
WHY THIS RECIPE WORKS:
To develop a steak taco recipe with an indoor cooking method that yielded steak taco meat as tender, juicy, and rich-tasting as the grilled method, we chose flank steak, beefy and tender when sliced thinly across the grain. Pan-searing gave us the browned exterior and crisp, brittle edges characteristic of grilled meat. A paste of oil, cilantro, scallions, garlic, and jalapeño applied to the meat and scraped off just before cooking gave our steak taco recipe a flavor boost without sacrificing browning.
For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions (see related recipe), thinly sliced radishes or cucumber, or salsa.
INGREDIENTS
Herb Paste
INSTRUCTIONS
1. 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 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.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.
SHOPPING
Corn Tortillas for Tacos
The rule of thumb when buying tortillas is to buy a brand made with nothing more than ground corn treated with lime (an alkali that removes the germ and hull) and water. Look for brands sold in the refrigerator case of the supermarket, as these have few, if any, preservatives and tend to be more moist and flavorful.
STEP-BY-STEP
Keys to Tender, Flavorful Beef
TECHNIQUE
How to Warm Tortillas
Our preferred method for warming tortillas is to place each one over the medium flame of a gas burner until slightly charred, about 30 seconds per side. We also like toasting them in a dry skillet over medium-high heat until softened and speckled with brown spots, 20 to 30 seconds per side. You can also use the oven: Divide the tortillas into 2 stacks and wrap each stack in foil. Heat the tortillas on the middle rack of a 350-degree oven for 5 minutes.
Keep the warmed tortillas wrapped in foil or a kitchen towel until ready to use or they will dry out. (If your tortillas are very dry, pat each with a little water before warming.)
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