1pound skirt steak
1teaspoon smoked paprika
Kosher salt and black pepper
3tablespoons olive oil
½cup thinly sliced red onion
1½tablespoons red wine vinegar
2 Persian cucumbers, sliced
1cup grape tomatoes, chopped
8 6-inch corn tortillas, warmed
Crumbled Feta, for serving
DIRECTIONS
Season the steak with the smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. Heat 1 tablespoon of the oil in a large cast-iron skillet over high heat. Cook the steak, turning once, until medium rare, 5 to 6 minutes. Let rest for 5 minutes before slicing against the grain.
Meanwhile, combine the onion and vinegar in a bowl and let stand for 5 minutes. Stir in the cucumber, tomatoes, ¼ teaspoon each salt and pepper, and the remaining 2 tablespoons of olive oil.
Top the tortillas with the steak, salsa, and Feta.
source :http://www.realsimple.com/
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