Skirt Steak Tacos With Greek Salsa
Ingredients
- 1 pound skirt steak
- 1 teaspoon smoked paprika
- Kosher salt and black pepper
- 3 tablespoons olive oil
- ½ cup thinly sliced red onion
- 1½ tablespoons red wine vinegar
- 2 Persian cucumbers, sliced
- 1 cup grape tomatoes, chopped
- 8 6-inch corn tortillas, warmed
- Crumbled Feta, for serving
Directions
- Season the steak with the smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. Heat 1 tablespoon of the oil in a large cast-iron skillet over high heat. Cook the steak, turning once, until medium rare, 5 to 6 minutes. Let rest for 5 minutes before slicing against the grain.
- Meanwhile, combine the onion and vinegar in a bowl and let stand for 5 minutes. Stir in the cucumber, tomatoes, ¼ teaspoon each salt and pepper, and the remaining 2 tablespoons of olive oil.
- Top the tortillas with the steak, salsa, and Feta.
