Skirt Steak Tacos

Ingredients

• 1 pound skirt steak
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons finely grated red onion
• 1 teaspoon lime zest
• Grapeseed oil
• 3/4 cup diced tomato
• 1/4 cup thinly sliced radishes
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 8 6-inch corn tortillas, warmed
• 8 cilantro springs, torn
• 2 ounces crumbled queso fresco (about 1/2 cup)
• 8 lime wedges, for serving

Preparation

1. Preheat grill to high (450°F to 550°F). Sprinkle steak with salt, pepper and cumin. Rub steak with onion and lime zest. Generously oil grill grate with grapeseed oil. Grill steak, covered with grill lid, until done, 3 to 4 minutes per side. Remove from grill; let stand 10 minutes before thinly slicing across the grain.

2.  Stir together tomato, radishes, lime juice and olive oil in a small bowl. Divide steak evenly among tortillas; top with tomato mixture, cilantro and cheese. Serve with lime wedges.