Sometimes a person just needs a steak. And a steak just needs to be grilled, sliced up, and turned into tacos — like these tacos we made on a beautiful Tuesday Seattle evening a week ago, modifying this recipe in June’s issue of Bon Appétit.
Seems like we’ve been making a lot of recipes from that magazine lately…
Modifications: Skirt steak grilled on the barbecue instead of pan fried; feta in place of queso fresco; tacos heated on the grill.
Verdict: This was a quick, easy, and tasty recipe. The cilantro-radish salsa is an excellent touch, and would be a good accompaniment to a number of other food items, such as on top of fish, or inside a wrap.