Steak Tacos with Cilantro-Radish Salsa


  • 2 tbsp. vegetable oil, divided

  • 1 lb. steak

  • Kosher salt and freshly ground black pepper

  • ½ c. fresh cilantro leaves with tender stems, divided

  • 4 radishes, trimmed, chopped

  • 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced

  • ½ serrano chile or jalapeño, seeds removed if desired, finely chopped

  • 2 tbsp. fresh lime juice

  • 8 corn tortillas, warmed

  • 2 oz. queso fresco or Cotija cheese, crumbled


  • Heat 1 Tbsp. oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium-rare. Let steak rest 5 minutes.

  • Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbsp. oil in a medium bowl. Season radish salsa with salt and pepper.

  • Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.