Do you have teenagers at home? Honestly, I think these kids are going to eat the house down. An entire flat of cherries and raspberries gone in one day. Two pounds of flank steak devoured tonight at dinner. I’m not sure I can make it through the summer at the pace we are going.
Even my self-proclaimed steak hater had two steak tacos with radish salsa. Another win from Bon Appétit.
This recipe calls for cooking the flank steak on the stove with a little seasoning but no marinating. I don’t know about you, but I have never had a good experience with lightly seasoned flank steak. I decided to let the steak sit for a bit with a drizzle of olive oil, a generous amount of salt and pepper, a few cloves of sliced garlic, and a handful of cilantro. I rubbed this into only one side of the meat and let it sit at room temperature while I prepared the radish salsa. We had two pounds of steak (double what the recipe called for) but I did not double the radish salsa. This turned out to be a good move because there was plenty for the kids. If you are serving this meal only to adults and need to increase your steak amount, I would increase the salsa too. All of my older kids tried the salsa and all but one continued to add the salsa to their second and third tacos (I’m pretty sure one of the kids skipped salad entirely and had five tacos). This dish got a resounding vote of confidence from all four teens tonight as a definite repeat.
The radish salsa is an easy mix of chopped radish, green onion, cilantro, lime, olive oil, salt and pepper. I didn’t measure the olive oil (although I am pretty sure that I put in less than the suggested one tablespoon) and thought the finished salsa had a bit too much oil. Otherwise, the flavor was great and it added a nice bite to the tacos. I decided to grill my flank steak instead of cooking it on the stove. I figured that this would give the steak a bit more flavor. I would love to tell you how long I grilled the steak on each side, but honestly, I was running around like a chicken with my head cut off and got lucky that my steak was cooked perfectly (at least for my diners).
We served our steak tacos with a green salad and a quick batch of cilantro-lime vinaigrette (a special request from one of the boys). One of the other boys experimented with the dressing in his tacos and said that it was amazing. I’ll take his word for it. My poor husband, who had to work late, was greeted with salad and three slices of steak upon his return home. He chopped up the steak and added it to scrambled eggs for dinner. From all accounts, that was a win also. Overall, I’d say this was a pretty versatile recipe. And even as slow as I was moving in the kitchen, this meal was still on the table in well under an hour. I’d give it a try. Let me know if you have any tips for me.