These tacos come together extremely quickly with help from the grill, which cooks the steak to absolute perfection. These hearty tacos provide plenty of protein to help keep you satisfied longer.
1 pound skirt steak
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
2 tablespoons finely grated red onion
1 teaspoon lime zest
3/4 cup diced tomato
1/4 cup thinly sliced radishes
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
8 6-in. corn tortillas, warmed
8 cilantro sprigs, torn
2 ounces crumbled queso fresco (about 1/2 cup)
8 lime wedges, for serving
How to Make It
Preheat grill to high (450°F to 550°F). Sprinkle steak with salt, pepper and cumin. Rub steak with onion and lime zest. Generously oil grill grate with grapeseed oil. Grill steak, covered with grill lid, until done, 3 to 4 minutes per side. Remove from grill; let stand 10 minutes before thinly slicing across the grain.
Stir together tomato, radishes, lime juice and olive oil in a small bowl. Divide steak evenly among tortillas; top with tomato mixture, cilantro and cheese. Serve with lime wedges.