Seared Flank Steak Street Tacos

Ingredients

• 1.5 lbs Flank steak
• 3 TBS Salted Perfection Raleigh Select Blend
• 2 tbsp Olive oil
• 12 Corn tortillas
• 1/2 cup White onion, finely diced
• 1/2 cup Fresh cilantro, chopped
• 4 Radishes, thinly sliced
• 1/2 cup Cotija cheese, crumbled
• Lime wedges, for serving

Instructions

1. Remove the flank steak from the refrigerator thirty minutes before cooking. Cold meat hits a hot pan and seizes up; we want it relaxed.
2. Rub the steak all over with the olive oil, then generously coat every inch with the Salted Perfection Raleigh Select Blend. Press the spices into the meat so they become part of the crust.
3. Heat a cast-iron skillet over high heat until it is smoking hot. We need a serious sear here.
4. Lay the steak in the skillet. Do not touch it for 4-5 minutes. Let the heat do the work. Flip and cook for another 3-4 minutes for medium-rare.
5. Remove the steak to a cutting board and let it rest for at least 10 minutes. This redistributes the juices. If you cut it now, you lose all the flavor to the board.
6. While the meat rests, warm the corn tortillas in the dry skillet until they are pliable and slightly charred.
7. Slice the steak thinly against the grain. This ensures the bite is tender, not chewy.
8. Assemble the tacos: meat first, then onion, cilantro, radish slices, and a dusting of cotija. Serve immediately with lime wedges.