Orange Marmalade From Spain
This under-30-minute meal is impressive, thanks to the garlic-flecked steak and crunchy cabbage. The combination is both savory and fresh while easy enough for a weeknight barbecue. We're especially partial to the crispy, radish-and-onion slaw on top.
INGREDIENT :
- 4 garlic cloves, minced
- 1 pound skirt steak, cut into 4 pieces
- ¾ teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 cups thinly sliced Napa cabbage (from 1 small head)
- ½ cup sliced white onion
- ½ cup thinly sliced radishes
- 2 tablespoons rice wine vinegar
- 8 (4½-in.) flour tortillas
- cilantro, sour cream, and avocado slices, for serving
RECIPE DIRECTION :
- Rub the garlic over the steaks; sprinkle with the salt. Heat the oil in a large skillet over medium-high. Add the cabbage; cook until just starting to wilt, 1 to 2 minutes. Remove from skillet. Add the steaks to the skillet; cook, turning, about 3 minutes per side for medium-rare. Remove from skillet and slice thinly against the grain.
- Combine the onion, radishes, and vinegar in a bowl; toss to coat.
- Wipe out the skillet and lightly char the tortillas over medium-high. Divide the steak, cabbage, and onion mixture among the tortillas. Serve the tacos with cilantro, sour cream, and avocado.
