Steak Tacos

Instructions

1. Prepare the ingredients

   • If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F.
   • Wash and dry the fresh produce.
   • Halve the tomatoes.
   • Thinly slice the scallions, separating the white bottoms and hollow green tops.
   • Medium dice the zucchini.
   • Halve the lime crosswise.
   • Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.
   • In a bowl, combine the sour cream and the juice of 1 lime half. Season with salt and pepper.

2. Make the tomato salsa

   • In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of the remaining lime half, 2 teaspoons of olive oil, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.
   • Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3. Cook the steaks

   • Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the spice blend.
   • In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.*
   • Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

4. Cook the zucchini

   • In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot.
   • Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt, pepper, and the remaining spice blend. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened.
   • Turn off the heat.

5. Warm the tortillas

   • Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until warmed through.
   • If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through.
   • Transfer the warmed tortillas to a work surface and carefully unwrap.

6. Slice the steaks & serve your dish

   • Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
   • Assemble the tacos using the warmed tortillas, lime sour cream, sliced steaks, and tomato salsa.
   • Serve the tacos with the cooked zucchini. Garnish with the sliced green tops of the scallions. Garnish the zucchini with the cheese. Enjoy!