Steak with Cilantro Mayo and Tomatillo Salsa

Happy Taco Tuesday everyone! You’re going to just adore these steak tacos! I whipped these up after learning a great technique for a delicious steak: dry brine it overnight with salt! I’ve done this with Turkey in the past for Thanksgiving, but not with steak. It’s just about the easiest kitchen task in the world and produces great results. 

Of course, serving up steak tacos with cilantro mayo sounded like the perfect combo, especially because I wanted to use the rest of the avocado oil mayonnaise that Primal Kitchen was so kind to send me in the mail! Blending the mayo with cilantro and capers made for a most delicious result. I still have tons of nasturtium and arugula greens going in my garden too, which added an extra nice touch as a topping.

Fortunately, even though it seems like there would be a lot of extra calories with the oil and mayo, these tacos are served in very reasonable portions, so you won’t have to unbuckle your belt when you’re done eating or worry about indigestion! They’re also packed with protein, so even though the portions aren’t huge, you won’t be feeling hunger any time soon.

Steak with Cilantro Mayo and Tomatillo Salsa

Time: 30 Minutes + Easy Overnight Brining
Serves 4 (3 small tacos per person)

Kosher salt
2 medium sirloin steaks, about 1.5 lbs
1/2 cup mayonnaise
1 tbsp capers, drained
2 cloves garlic
1 large handful cilantro
1/3 cup extra-virgin olive oil, divided
1/2 tsp lime juice
12 (4-inch) corn tortillas
Canola oil, for frying
4 radishes, thinly sliced
2 medium tomatillos, finely diced
Juice of 2 limes
1 tsp white wine vinegar
A handful of small nasturtiums or baby arugula
4 Lime wedges, for serving

Generously salt the steaks on all sides. Cover and transfer to refrigerator to dry brine overnight. 

Remove steaks from refrigerator and trim off fat. Transfer fat to a large heavy skillet or Dutch oven. Heat skillet and fat over low heat and cook until the fat renders enough to cover the bottom of the pan, about 10-15 minutes. Transfer any remaining fat pieces to a plate. 

In the same skillet, heat rendered fat on high heat and and add steak to the pan, working in batches if necessary to avoid overcrowding the pan and ensure that a crust forms. Sear on one side for 3 minutes, without moving the steak. Turn over and cook for another 2-3 minutes. Transfer steak to a platter and let rest for 10 minutes. 

In a blender, add mayonnaise, capers, garlic, cilantro, 1/4 olive oil, and lime juice and blend on high until the mayonnaise reaches a smooth consistency. Season with salt and pepper.

Heat enough canola oil to line the bottom of a small skillet and heat over medium heat. Add one tortilla at a time, and fry on each side, flipping with tongs, about 20-30 seconds, until crisp. Transfer to a paper towel-lined plate, separating each tortilla with a paper towel to blot out excess oil. Keep warm.

In a small bowl, combine nasturtiums, radishes, and white wine vinegar. Season with salt and pepper to taste.

Once the steak has rested, dice steak into 1/2-inch cubes. Combine with reserved pieces of fat if desired (they taste soooo good!). Add to a bowl with tomatillos, lime juice, and olive oil. Season to taste with salt and pepper.

Prepare tacos by spreading cilantro mayonnaise over each tortilla. Top with steak and follow with nasturtiums and radishes. Season to taste with salt and pepper. Serve with lime wedges on the side.