- Beef Tacos With Radish And Avocado Salsa
8 1 avocado, halved, pitted, peeled and cut into 3/4-inch (2-cm) cubes
6 large red radishes, ends trimmed, halved, thinly sliced
1/4 cup chopped cilantro
1 tablespoon chopped pickled jalapeno peppers
2 teaspoons fresh lime juice
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 pound flank steak, cut across the grain into 3 pieces
1 tablespoon (15 mL) ground cumin
8 corn tortillas (6-inch)
1 lime cut into 8 wedges for garnish
Heat broiler with rack 4 inches (10 cm) from the heat. Line a rimmed
baking sheet with aluminum foil. In a bowl, gently stir together
the avocado, radishes, cilantro, jalapeno, lime juice and oil.
Season with salt. Cover with plastic wrap, pressing it directly
against the surface of the salsa (to prevent discolouring) and set
aside. Arrange steak on baking sheet. Rub both sides with cumin;
season generously with salt and pepper. Broil without turning until
6 to 8 minutes for medium-rare. Transfer steak
to cutting board and tent with foil to rest 5 minutes. While steak
is broiling, stack and wrap tortillas in a dampened kitchen towel
and microwave until hot and pliable, about 1 or 2 minutes. To
assemble, slice steak thin across the grain. Divide evenly among
tortillas and top with salsa. Serve with lime wedges.