Tonight’s menu was supposed to feature Horseradish Crusted Beef Tenderloin from the Light and Healthy cookbook by America’s Test Kitchen. Unfortunately, after visiting two supermarkets, I could not find beef tenderloin. So I went for another Test Kitchen recipe instead, Steak Tacos. I made one low-carb adjustment to it and that was I served it with iceberg lettuce instead of tortillas, and I served the steak “wraps” with two kinds of salsa, one spicy and one not. I grilled the steak two strips at a time in the Foreman Grill for just 3 minutes to get them at medium; they turned out quite tender and juicy. For salsa accompaniments I recommend the pineapple-green apple salsa and an avocado-tomato salsa. Either one (or both) can be spicy.
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, seeded, and roughly chopped (keep the seeds if more heat is desired)
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 note)
Note: Cut the steak in half lengthwise with the grain. Then cut each half again lengthwise following the grain.
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
Tacos (serve with lettuce or with the following)
12 (6-inch) corn tortillas , warmed
Fresh cilantro leaves
Minced white or red onion
1. FOR THE HERB PASTE: Pulse cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chopped, ten to twelve 1-second pulses, scraping down sides as necessary. Add oil and process until mixture is smooth and resembles pesto, about 15 seconds, scraping down sides of workbowl as necessary. Transfer 2 tablespoons herb paste to medium bowl; whisk in lime juice and set aside.
2. FOR THE STEAK: Using dinner fork, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces evenly with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.
3. Scrape herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Heat oil in 12-inch heavy- bottomed nonstick skillet over medium-high heat until smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and sear until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and internal temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.
4. FOR THE TACOS: Using sharp chef’s knife or carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-lime juice mixture and toss to coat. Season with salt. Spoon small amount of sliced steak into center of each warm tortilla and serve immediately, passing toppings separately.