Skirt Steak Tacos With Greek Salsa

By mschweickert

Ingredients

• 1 pound skirt steak
• 1 teaspoon smoked paprika
• Kosher salt and black pepper
• 3 tablespoons olive oil
• 1/2 cup thinly sliced red onion
• 1 1/2 tablespoons red wine vinegar
• 2 Persian cucumbers, sliced
• 1 cup grape tomatoes, chopped
• 8 6-inch corn tortillas, 
warmed
• Crumbled Feta, for serving

Preparation

Step 1

Season the steak with the smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. Heat 1 tablespoon of the oil 
 in a large cast-iron skillet over high heat. 
Cook the steak, turning once, until medium rare, 5 to 6 minutes. Let rest for 5 minutes before slicing against the grain.

Meanwhile, combine the onion and 
vinegar in a bowl and let stand for 5 minutes. Stir in the cucumber, tomatoes, 
 ¼ teaspoon each salt and pepper, and the remaining 2 tablespoons of olive oil.