Dinner Tonight: Steak Tacos with Slow-Roasted tomatoes

I had some London broil left over from the Mediterranean salad I made the other day, and decided tacos would be a great way to use it on a warm spring day here in Oregon (a pretty rare occurrence).​  I found this recipe in my email from PureWow, and decided that with some simple modifications it would work well.  The only change I made was due to my meat already being cooked medium rare last night when I started.  I sliced it up, tossed it in the rub seasoning from the recipe, and heated it through in the cast iron skillet, making prep time much shorter.

​Steak tacos with slow-roasted cherry tomatoes and a simple guacamole were a big hit last night.

​Steak tacos with slow-roasted cherry tomatoes and a simple guacamole were a big hit last night.

Steak Tacos with Slow-Roasted Tomatoes

YIELD
6 SERVINGS (ABOUT 12 TACOS)

ACTIVE TIME
35

TOTAL TIME
3 hours, 35 minutes (Mostly roasting time for the tomatoes)

INGREDIENTS

  • Slow-Roasted Tomatoes

    • 2 pints (about 4 cups) cherry tomatoes
    • 1/4 teaspoon smoked paprika
    • 2 teaspoons FRESH thyme leaves, roughly chopped

  • Spice-Rubbed Steak Tacos

    • One 1 1/2-pound flank steak (any steak will work, I used London Broil)
    • 2 teaspoons kosher salt, plus more for seasoning
    • 1 teaspoon freshly ground black pepper
    • 2 teaspoons dried oregano
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon medium-heat chile powder
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon sweet paprika
    • 1 tablespoon canola oil
    • 2 large avocados, halved and pitted
    • Juice of 1 lime, plus more for seasoning
    • 12 small flour tortillas

INSTRUCTIONS

    1. Make the tomatoes: Preheat the oven to 200˚. On a large baking sheet, spread out the cherry tomatoes and roast, stirring occasionally, until wrinkled and juicy, about 3 hours. Remove the cherry tomatoes from the oven and cover loosely with foil to keep warm.
    2. Make the tacos. When the tomatoes are nearly done, rub the steak with the salt and pepper, then set aside. In a small bowl, whisk the oregano with the cayenne, coriander, cumin, chile powder, smoked paprika and sweet paprika. Rub the steak all over with the spice rub, then set aside.
    3. In a large cast-iron skillet set over medium-high heat, warm the canola oil. Add the steak and cook, turning halfway through, until medium-rare, about 10 minutes. Transfer the steak to a cutting board or plate and cover it loosely with foil. Let the steak rest for 10 minutes.
    4. Meanwhile, in a medium bowl, combine the reserved tomatoes with the smoked paprika and thyme; set aside. In a medium bowl, combine the avocado with the lime juice and a pinch of salt. Using a fork, mash the avocado to make a rustic guacamole. Season with additional salt and lime juice, if desired; set aside.
    5. Just before serving, warm the tortillas in a dry skillet and divide evenly among six serving plates. Thinly slice the steak and divide evenly among the tortillas. Top with the reserved roasted tomatoes and guacamole; serve immediately.

NOTES

Adapted from Marx Foods recipe by Pure Wow

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