Steak tacos with zucchini-scallion salsa and lime yogurt
1 ounce pickled jalapeños (optional)
3 ounces shredded green cabbage
Quick-pickle brine (apple cider vinegar – honey)
½ pound zucchini
10 ounces top sirloin steak strips
Steak taco seasoning (cumin – coriander – sweet smoked paprika – salt)
¼ cup Greek yogurt
2 or 3 red radishes
6 Artisan corn tortillas (contain wheat)
Make the quick-pickled cabbage slaw
If using, coarsely chop the pickled jalapeños.
In a medium bowl, stir together the cabbage, quick-pickle brine, and as many pickled jalapeños as you like, and season with salt. Let stand while you prepare the rest of the meal.
Prep and cook the zucchini and scallions
Trim the ends from the zucchini; cut the zucchini in half lengthwise.
Trim the root ends from the scallions.
In a large grill pan or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, turning once, until lightly charred, 2 to 3 minutes per side. Transfer to a cutting board to cool, then coarsely chop.
Add the scallions to the pan, season with salt and pepper, and cook, turning once, until lightly charred, 2 to 3 minutes per side. Transfer to the cutting board to cool, then coarsely chop. Do not clean the pan.
While the zucchini and scallions cook and cool, prepare the steak.
Prep and cook the steak
Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Sprinkle all over with the taco seasoning and toss to coat.
In the same pan used for the zucchini and scallions, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned and cooked through, 3 to 4 minutes. Transfer to a clean plate.
While the steak cooks, prepare the zucchini-scallion salsa and lime yogurt.
Finish the zucchini-scallion salsa; make the lime yogurt
Juice 1 lime (the juice will be divided between the salsa and yogurt). Cut the remaining lime into wedges for garnish.
Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, stir together the zucchini, scallions, 1 teaspoon lime juice, and half the cilantro; season to taste with salt and pepper.
In a small bowl, stir together the yogurt and ½ teaspoon lime juice; season to taste with salt and pepper.
Prep the radishes; warm the tortillas
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
Transfer the tortillas to individual plates and top with the steak, zucchini-scallion salsa, cabbage slaw, remaining cilantro, and radishes. Serve the lime yogurt and lime wedges on the side.
TIP: To get a nice brown sear on the steak strips, dry the meat as thoroughly as possible and give the pan plenty of time to heat before you start cooking.