Take back Tuesday night—these tacos are a breeze. Grass-fed steak sizzles in minutes, on the grill or in a pan. Thinly sliced, it’s chewy but flavorful, with bursts of summer tomatoes.
Allergen Note: Contains milk.
In a cast-iron skillet or heavy frying pan over medium-high heat, warm 1 tablespoon olive oil. Season the steak with salt and pepper. When the pan is searing hot, add the steak and cook, flipping once, until done to your liking, 3 to 5 minutes per side for medium rare. Let the steak rest on a cutting board for at least 5 minutes before slicing thinly against the grain.
Meanwhile, rinse the cherry tomatoes, remove the tops, and cut the cherry tomatoes in half. Pick a handful of cilantro leaves, toss the stems, and chop the leaves. In a bowl, stir together the cherry tomatoes and chopped cilantro. Drizzle with olive oil and season with salt to taste. Cut the lime into wedges for serving.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates and fill with the steak and cherry tomato salsa. Finish with a squeeze of lime and dollop of green garlic yogurt and serve warm.