Skirt Steak Tacos

Ingredients

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
Grapeseed oil
3/4 cup diced tomato
1/4 cup thinly sliced radishes
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
8 6-inch corn tortillas, warmed
8 cilantro springs, torn
2 ounces crumbled queso fresco (about 1/2 cup)
8 lime wedges, for serving
Preparation


1. 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.

2.  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.