Let's face it. If Martha Stewart says it's a good thing, it probably is because she has legions of people working for her who are the best at what they do. Buoyed by the success of her spinach quiche recipe, I turned to Everyday Food archives for thoughts about radishes, of which I had four. Not four thoughts. Four radishes. I quickly found a beef taco recipe with a radish and avocado salsa.
I love tacos. I love avocados. I pretty much hate radishes. I would never have made this recipe if I didn't have those fresh radishes in my fridge, crying out for love.
But I did have them, so I made it. And my husband gave it an A plus. (He likes grading food. Okay, we both like grading food.) And he's right. The radish here adds a textural crunch and the earthy bitterness that radishes usually radiate is completely moderated by and even enhanced by the sharp, acidic lime. Martha said this dish serves 4, but I assure you that it only serves 2, with just a small amount of leftovers. That is, if the 2 people (homesick for Tex-Mex) give this an A plus as we did, and so devour it.
Here's my adapted version, which has fewer radishes than Martha's and has a few other tweaks, including flour (not corn) tortillas and fresh (not pickled) jalapenos.
BEEF TACOS WITH RADISH AND AVOCADO SAUCE
1 avocado, peeled, pitted and diced
4 radishes, red parts only, cut into thin slices
1/4 cup cilantro, chopped
1 jalapeno pepper, de-seeded and finely diced
Juice from 1 lime
1 teaspoon olive oil
Sea salt and ground pepper to taste
1 pound skirt steak
1 tablespoon ground cumin
1 package flour tortillas (about 8)
1. Heat broiler. Line a broiler pan or baking sheet with aluminum foil.
2. In a bowl, gently mix avocado, radishes, cilantro, pepper, lime juice and oil. Set aside.
3. Cut steak into 4 equal sized pieces. Rub cumin on both sides, and season both sides generously with salt and pepper. Put on broiler pan. Cook for 6 to 8 minutes if you want medium rare (note: we ended up putting some of our meat into the microwave as 8 minutes was a little too rare for us; see photo). Let meat rest on a cutting board, tented with aluminum foil for 5 minutes.
4. Put tortillas in foil and stick on the bottom shelf of the oven while meat is resting (keep oven on).
5. Cut steak into skinny strips, sliced diagonally. Load up a tortilla with beef and salsa and fold it up so food won't escape. Dig in, y'all!
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