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Ingredients
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2 tablespoons
olive oil, divided
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1 teaspoon
cumin seeds
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1 pound
flank steak (about 3/4-inch thick), room temperature
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Kosher salt and freshly ground black pepper
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8
(6-inch) corn tortillas
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1/4 cup
chopped fresh oregano leaves
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1/4 cup
chopped fresh parsley leaves
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1
jalapeno, seeded and finely chopped
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1
garlic clove, finely chopped
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2 tablespoons
lime juice
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2 ounces
feta cheese, crumbled
Directions
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Preheat grill or grill pan to medium-high. Meanwhile, heat 1 tablespoon olive oil over medium in a small skillet. Add cumin seeds and cook until toasted, 1 minute; set aside.
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Rub flank steak with remaining tablespoon oil; season generously with salt and pepper. Grill, turning once, 12 to 14 minutes for medium rare. As steak grills, char tortillas on grill; set tortillas aside in a clean dishtowel as they are charred. Transfer steak to a cutting board.
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Stir cumin oil together with oregano, parsley, jalapeno, garlic and lime juice; season with salt and pepper. Thinly slice meat crosswise and divide among tortillas. Spoon salsa over steak and crumble feta over tacos before serving.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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