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.