Steak Tacos with Radish Pico de Gallo

6 Steps to complete

• 1
  Radish: in a small bowl; combine radish, scallion, cilantro, serrano pepper, sour cream. lime juice, salt, black pepper, and 2 tablespoons crumbled cotija cheese, mixing until thoroughly combined. Refrigerate until ready to use.
• 2
  Cheese: in a small bowl; crumble queso fresco, mix in remaining Cotija cheese, and set aside.
• 3
  Steak: heat 1 tablespoon cooking oil in a cast-iron skillet over medium-high heat for 2 minutes. Add sliced onions and sauté for about 2 to 4 minutes, or until onions start to soften.
• 4
  Reduce heat to medium. Add steak into the skillet, season with salt and pepper, and cook for 2 minutes. Add Worcestershire sauce and cook for an additional 2 to 3 minutes or until steak reaches an internal temperature of 160°F. Divide steak into 4 portions. Set aside.
• 5
  Tortillas: heat a skillet or griddle for 1 minute on medium heat. Brush both sides of the tortillas with the remaining oil. Heat each tortilla for 2 minutes, flipping once.
• 6
  Assemble: serve one portion of the steak on each tortilla. Top with 2 tablespoons radish pico de gallo and 2-3 tablespoons cheese mixture. Serve and enjoy!