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We generally get to the beach as soon as it’s warm enough to wear light jackets. This year was no different – we spent the second half of spring break down the shore (how urban dictionary defines the Jersey version of traveling to the beach 🙂 ).
Continuing on the radish journey, I had some leftover steak from dinner at Bowery Meat Company celebrating a new job with “The Man” ; )
I decided to make steak tacos the following night with a radish salsa. The radish salsa was amazing and balanced the steak perfectly!
Steak Tacos and Radish Salsa
Ingredients
2 tbsp. vegetable oil, divided
1 pound steak (or whatever is remaining as leftovers)
Salt and freshly ground pepper to taste
4 radishes, trimmed, chopped
4 scallions – green parts only, thinly sliced
½ jalapeño – seeds removed if desired, finely chopped
2 tbsp. fresh lime juice
8 corn tortillas, warmed (or less depending on size of steak)
2 oz. Cotija cheese, crumbled
Directions
Heat 1 tbsp. oil in a large skillet over high heat
Season steak with salt and pepper (if required) and cook about 5 minutes per side for medium-rare if not cooked; heat through for a few minutes if re-heating leftovers
Let steak stand for 5 minutes
Meanwhile, toss radishes, scallions, jalapeno, lime juice, and remaining 1 tbsp. oil in a medium bowl
Season radish salsa with salt and pepper to taste
Heat corn tortillas in a frying pan until warmed through
Serve with crumbled cheese on top
