Suadero Tacos with Serrano-Cilantro Salsa

By Tufgrlz

Ingredients

• 1/2 cup fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon dried Mexican oregano
• 1 teaspoon fresh minced garlic
• 1 teaspoon freshly ground pepper
• 6 tablespoons vegetable oil, divided
• 1 (2-lb.) flank steak, diagonally cut into 1/4-inch slices
• 12 (6-inch) fajita-size corn tortillas, warmed
• 1/2 cup chopped white onion
• 1/2 cup chopped fresh cilantro
• Serrano-Cilantro Salsa
• Serrano-Cilantro Salsa
• 10 serrano peppers, stemmed and seeded
• 1/2 cup diced onion
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1/2 cup chopped fresh cilantro
• 1 teaspoon white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• (1. Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat, stirring occasionally, 10 minutes or until peppers begin to brown and look blistered. Remove from heat, and cool slightly (about 5 minutes).
• 2 . Process pepper mixture, cilantro, next 3 ingredients, and 3/4 cup water in a blender until smooth.)

Preparation

Step 1

1. Whisk together first 5 ingredients and 4 Tbsp. oil; drizzle lemon juice mixture over steak in a large shallow dish or zip-top plastic freezer bag. Cover or seal, and chill 1 to 12 hours. Remove steak from marinade, discarding marinade. Pat steak dry.
2. Heat remaining 2 Tbsp. oil in a 12-inch cast-iron skillet over medium-high heat. Add steak, and cook, stirring occasionally, 5 to 8 minutes or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Chop steak.
3. Spoon steak into warm tortillas; top with chopped onion and cilantro. Serve with Serrano-Cilantro Salsa and lime wedges.