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Listed in: Tacos
1 small cucumber, finely diced
4 ounces (115 g) Kalamata olives, pitted and chopped
1 cup (150 g) grape tomatoes, halved
1 lime, juiced
1/2 jalapeño, seeded if desired and minced
1 garlic clove, minced
1/2 cup (8 g) chopped fresh cilantro
1/2 teaspoon salt, plus a pinch
Pinch freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 (11/2-pound/680 g) flank or skirt steak
1 tablespoon (15 ml) extra virgin olive oil
12 corn tortillas
El Griego Sauce
In a medium bowl, combine the cucumber, Kalamata olives, grape tomatoes, lime juice, jalapeño, garlic, and cilantro. Season with a pinch of salt and pepper and set aside.
In a small bowl, mix the cumin, paprika, and 1/2 teaspoon salt. Season the steak with the mixture on both sides, then brush the olive oil over the steak.
Preheat a grill or heat a large skillet over medium-high heat. Cook the steak for 5 to 7 minutes on the first side, flip, and cook for an additional 5 minutes, or until it reaches your desired doneness.
Transfer the steak to a plate, cover, and let it rest for 15 minutes. Slice the steak thinly against the grain.
To serve, place 2 or 3 steak slices on each tortilla. Top each taco with 1 to 2 tablespoons (15 to 30 g) cucumber salsa and drizzle with some sauce.
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