Broiler-Charred Flank Steak Tacos with Charred Scallion-Lime Salsa

Ingredients

• 1 1/2 lb flank steak
• 3 tbsp lime juice (about 2 limes), divided
• 2 tbsp orange juice
• 3 cloves garlic, minced, divided
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 3 tbsp neutral oil, divided
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1 bunch scallions (about 8), trimmed
• 1 jalapeño, stemmed (seeded for less heat)
• 1/2 cup cilantro leaves, roughly chopped, plus more for garnish
• 8 small corn tortillas, warmed
• 1/2 cup thinly sliced radishes, for garnish
• 1 lime, cut into wedges, for serving

Steps

1. 1

   In a shallow dish, whisk 2 tablespoons lime juice, the orange juice, two of the minced garlic cloves, cumin, chili powder, 1 tablespoon oil, and 1 teaspoon salt. Add the flank steak and turn to coat on both sides — let it sit at room temperature for 15 minutes while you prep everything else. This isn't a long marinade, it's a quick one, so don't wait for dinner on it.

2. 2

   Position a rack about 5 inches from the broiler element and heat the broiler to high. Line a sheet pan with foil.

3. 3

   Toss the scallions and jalapeño with 1 tablespoon oil and a pinch of salt, then lay them on one side of the prepared sheet pan. Broil for 3 to 4 minutes, until the scallions are blistered and blackened in spots and the jalapeño skin is charred — watch them, broilers are dramatic and unforgiving. Pull them off and set aside to cool slightly.

4. 4

   Pat the steak dry, lift it from the marinade, and lay it on the other side of the same sheet pan. Broil for 4 to 5 minutes per side for medium-rare — the surface should be deeply charred and blistered, actively bubbling at the edges when you flip it. Transfer to a cutting board and rest for 5 minutes. Skipping the rest gets you a puddle on the board instead of a juicy taco.

5. 5

   While the steak rests, finely chop the charred scallions and jalapeño. Stir in the remaining garlic, the remaining 1 tablespoon lime juice, the chopped cilantro, remaining 1 tablespoon oil, and a pinch of salt — this is the salsa, and it should look a little rough around the edges, not pureed.

6. 6

   Slice the steak thin against the grain. Pile it into warmed tortillas, spoon the charred scallion-lime salsa generously over the top, and scatter with radishes and extra cilantro. Serve immediately with lime wedges on the side.