Steak Tacos with Bell Pepper Radish Salad
Ingredients
- Grated zest and juice of 1 lime, plus wedges for serving
- 1 tablespoon ancho chile powder
- 5 tablespoons vegetable oil
- 1 tablespoon spicy honey
- 1 flank steak (about 1 1/4 pounds), halved lengthwise
- Kosher salt and freshly ground pepper
- 2 cups fresh cilantro, plus more for topping
- 2 scallions, roughly chopped
- 2 bell peppers (red, yellow and/or orange), thinly sliced
- 4 radishes, thinly sliced
- 12 corn tortillas
- 1/2 cup crumbled queso fresco cheese
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