Prep time: 35 minutes
Cook time: 20 minutes
Yield: 6 servings

Ingredients:

Cucumber Salsa:

  • ½ European cucumber, finely diced
  • ½ bunch scallions, thinly sliced
  • Juice of 1 lime
  • ½ jalapeño, minced
  • 1 garlic clove, minced
  • ¼ cup chopped fresh cilantro
  • Kosher salt and freshly ground black pepper, to taste

Steak:

  • 1½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 tsp. dried cumin
  • ¾ tsp. dried coriander
  • 1 tsp. garlic powder
  • 2 tsp. chili powder
  • 1½ lbs. flank steak
  • 1 Tb. extra-virgin olive oil
  • 12 white corn tortillas

Directions:

  • 1

    Mix cucumber, scallions, lime juice, jalapeño, garlic and cilantro in a medium-sized bowl. Add salt and pepper to taste and put it aside.

  • 2

    Get your grill ready on high heat, or heat a grill pan over high heat if you're using one. Mix together salt, pepper, cumin, coriander, garlic powder and chili powder in a small bowl. Evenly apply this spice blend all over the steak.

  • 3

    Lightly coat both sides of the steak with olive oil. Grill the steak until it's well browned on the outside and cooked to your preference, typically about 5 to 7 minutes on each side for medium-rare. After grilling, let the steak rest for 15 minutes.

  • 4

    Warm a separate large skillet over medium heat. Toast 2 or 3 tortillas at a time, until they're lightly browned on both sides, which should take about a minute per side. Continue this process until all the tortillas are done.

  • 5

    Slice the steak thinly against the grain. Place 2 or 3 slices on each tortilla, top each with about a tablespoon of the salsa, and serve immediately.