Steak and Carrot Tacos
Just about everything served in a tortilla is better—even carrots! Here, small (not baby!) carrots are roasted with fragrant cumin seeds, then served in warm homemade tortillas with juicy, meaty skirt steak. For a vegetarian version, swap out the steak for roasted mixed mushrooms.
ingredients
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1 pound small multicolored carrots, halved lengthwise if large
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3 tablespoons extra-virgin olive oil, divided
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1 teaspoon cumin seeds
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1 3/4 teaspoons kosher salt, divided
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1/2 teaspoon black pepper, divided
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1 (1 1/4-pound) skirt steak, cut crosswise into 4 even pieces
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Tex-Mex Flour Tortillas, warmed
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Sour cream, fresh cilantro leaves, thinly sliced jalapeños, and lime wedges, for serving
Direction
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Preheat oven to 450°F. Toss together carrots, 2 tablespoons oil, cumin seeds, 3/4 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet; spread in an even layer on half of baking sheet. Roast in preheated oven until carrots are lightly browned, about 10 minutes. Remove from oven.
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Brush steak pieces evenly with remaining 1 tablespoon oil; sprinkle with remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper. Arrange steak evenly on empty half of baking sheet. Return to oven; roast at 450°F until carrots are just tender and a thermometer inserted in thickest portion of steak registers 125°F, about 7 minutes. Transfer steak to a cutting board; let rest 5 minutes. Thinly slice steak against the grain.
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Divide steak slices and carrots among warm tortillas. Serve with sour cream, cilantro, jalapeños, and lime wedges.