Recipes

Radish and avocado are traditional Mexican toppings for tacos. Here they are combined in a salsa that can be served with tacos or as an appetizer with tortilla chips.

1 avocado, halved, pitted, peeled, and cut into ¾-inch cubes
6 large red radishes, ends trimmed, halved, thinly sliced
¼ cup chopped cilantro
1 tablespoon chopped pickled jalapeño chile
2 teaspoons fresh lime juice, plus 1 lime cut into 8 wedges, for garnish (optional)
1 teaspoon olive oil
Coarse salt and fresh ground pepper
1 pound skirt steak, cut crosswise into 3 pieces
1 tablespoon ground cumin
8 corn tortillas (6-inch)

1. Heat the broiler, with the rack 4 inches from the heat. Line a rimmed baking sheet with aluminum foil. In a bowl, gently stir together the avocado, radishes, cilantro, jalapeño, lime juice, and oil; season with salt. Cover with plastic wrap, pressing it directly against the surface of the salsa (to prevent discoloring); set aside.

2. Arrange the steak on the baking sheet. Rub both sides with cumin; season generously with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer the steak to a cutting board; tent with foil, and let rest for 5 minutes.

3. While the steak is broiling, stack and wrap the tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. (Alternatively, wrap in foil, and warm in the lower third of the oven, 5 minutes.)

4. Cut the steak crosswise into 2-inchwide pieces; slice thin on the diagonal. Dividing evenly, place the beef on the tortillas; top with the salsa. Serve with lime wedges.

Excerpted from Everyday Food
Copyright © 2007 by Martha Stewart Living Magazine. All rights reserved.