1 pound small carrots, cut into 2-inch lengths
2 tablespoons lemon juice, plus wedges for serving
1 tablespoon olive oil
1½ teaspoons toasted sesame seeds
1 teaspoon ground cumin
Kosher salt and black pepper
1 pound skirt steak, cut into 4 pieces
12 corn tortillas, warmed
1 avocado, sliced
Watercress and sour cream, for serving
DIRECTIONS
Heat oven to 425° F. Toss the carrots, lemon juice, olive oil, sesame seeds, cumin, and ¼ teaspoon each salt and pepper on a large rimmed baking sheet. Roast until tender and browned, 20 to 25 minutes, tossing halfway through.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 125° F, 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing across the grain.
Top the tortillas with the carrots, steak, and avocado, dividing evenly. Serve topped with the watercress and sour cream, with the lemon wedges alongside.
source : http://www.realsimple.com/
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