Steak Tacos

Name: Steak Tacos
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1/2 cup, packed fresh cilantro leaves; 3 medium, garlic cloves, roughly chopped; 3 medium, scallions, roughly chopped (about 1/3 cup); 1 medium, jalapeño chile, stemmed and roughly chopped (see note); 1/2 teaspoon, ground cumin; 1/4 cup, vegetable oil; 1 tablespoon, fresh lime juice; 1 , flank steak (1 1/2 to 1 3/4 pounds), trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see below); 1 tablespoon, kosher salt or 1 1/2 teaspoons table salt; 1/2 teaspoon, sugar; 1/2 teaspoon, ground black pepper; 2 tablespoons, vegetable oil; 12 , (6-inch) corn tortillas, warmed (see note); , Fresh cilantro leaves; , Minced white or red onion; , Lime wedge

Main Courses
Latin America & Caribbean
Mexican
Meat
Beef
Weeknight

Appears in Cook's Illustrated September/October 2008, America's Test Kitchen TV

Who says that a great steak taco has to begin on the grill? We wanted a way to cook juicy, flavorful steak indoors so we could enjoy beefy tacos all year long.

SERVES 4 to 6

TIME 55 minutes

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