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Steak Tacos with Bell Pepper–Radish Salad

Prep Time: 10 minutes

Servings: 4

Ingredients

  Grated zest and juice of 1 lime, plus wedges for serving

  1 Tbs ancho chile powder

  5 Tbs vegetable oil

  1 Tbs spicy honey

  1 flank steak (about 1¼ pounds), halved lengthwise

  Kosher salt and freshly ground pepper

  2 cups fresh cilantro, plus more for topping

  2 scallions, roughly chopped

  2 bell peppers (red, yellow and/or orange), thinly sliced

  4 radishes, thinly sliced

  12 corn tortillas

  1/2 cup crumbled queso fresco cheese

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Directions

1. Preheat a grill to medium high. Combine the lime zest, chile powder, 1 tablespoon vegetable oil and 2 teaspoons honey in a small bowl. Rub all over the steak; season with salt and a few grinds of pepper. Let marinate at room temperature, 10 minutes.

2. Meanwhile, pulse the cilantro, scallions, lime juice, the remaining 1 teaspoon honey and ½ teaspoon salt in a blender until chunky. Slowly add the remaining ¼ cup vegetable oil and 2 tablespoons water and blend until smooth. Pour half the dressing into a large bowl (reserve the rest for topping). Add the bell peppers and radishes to the bowl with the dressing and toss to coat. Season with salt and pepper.

3. Grill the steak until well marked, 4 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Warm the tortillas as the label directs. Thinly slice the steak. Serve on the tortillas and top with the queso fresco, reserved dressing and more cilantro. Serve with the bell pepper salad and lime wedges.