Skirt Steak Tacos

• 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-in. corn tortillas, warmed
• 8 cilantro sprigs, torn
• 2 ounces crumbled queso fresco (about 1/2 cup)
• 8 lime wedges, for serving

1. Preheat grill to high (450u0b0F to 550u0b0F). 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.

skirt, kosher salt, black pepper, ground cumin, red onion, lime zest, oil, tomato, radishes, lime juice, extravirgin olive oil, corn tortillas, cilantro, queso fresco, lime

Taken from www.myrecipes.com/recipe/skirt-steak-tacos (may not work)