Air-Fryer Steak Tacos
By America's Test KitchenPublished on February 14, 2020
Time
40 minutes (13 minutes cook time)
Yield
Serves 2 to 4
Ingredients
1 cup red wine vinegar ⅓ cup sugar ½ red onion, sliced thin2 radishes, trimmed, halved, and sliced thin1 jalapeño chile, stemmed and sliced thin into rounds1 (1-pound) flank steak, trimmed and halved with grain1 teaspoon vegetable oil ¾ teaspoon ground cumin Salt and pepper 6–12 (6-inch) corn tortillas, warmed2 ounces queso fresco, crumbled (½ cup)1 avocado, halved, pitted, and sliced thinfresh cilantro leaves lime wedges
Instructions
- Microwave vinegar and sugar in medium bowl until steaming, about 5 minutes. Stir in onion, radishes, and jalapeño and set aside.
- Pat steaks dry with paper towels. Rub steaks with oil, sprin kle with cumin, and season with salt and pepper. Arrange steaks in air-fryer basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until steaks are browned and register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 13 to 18 minutes, flipping and rotating steaks halfway through cooking. Transfer steaks to cutting board, tent with aluminum foil, and let rest for 5 minutes.
- Drain pickled vegetables and return to now-empty bowl. Slice steaks thin against grain. Serve with warm tortillas, pickled vegetables, queso fresco, avocado, cilantro, and lime wedges.
Time
40 minutes (13 minutes cook time)Yield
Serves 2 to 4Ingredients
1 cup red wine vinegar
⅓ cup sugar
½ red onion, sliced thin
2 radishes, trimmed, halved, and sliced thin
1 jalapeño chile, stemmed and sliced thin into rounds
1 (1-pound) flank steak, trimmed and halved with grain
1 teaspoon vegetable oil
¾ teaspoon ground cumin
Salt and pepper
6–12 (6-inch) corn tortillas, warmed
2 ounces queso fresco, crumbled (½ cup)
1 avocado, halved, pitted, and sliced thin
fresh cilantro leaves
lime wedges
Ingredients
1 cup red wine vinegar
⅓ cup sugar
½ red onion, sliced thin
2 radishes, trimmed, halved, and sliced thin
1 jalapeño chile, stemmed and sliced thin into rounds
1 (1-pound) flank steak, trimmed and halved with grain
1 teaspoon vegetable oil
¾ teaspoon ground cumin
Salt and pepper
6–12 (6-inch) corn tortillas, warmed
2 ounces queso fresco, crumbled (½ cup)
1 avocado, halved, pitted, and sliced thin
fresh cilantro leaves
lime wedges
Ingredients
1 cup red wine vinegar
⅓ cup sugar
½ red onion, sliced thin
2 radishes, trimmed, halved, and sliced thin
1 jalapeño chile, stemmed and sliced thin into rounds
1 (1-pound) flank steak, trimmed and halved with grain
1 teaspoon vegetable oil
¾ teaspoon ground cumin
Salt and pepper
6–12 (6-inch) corn tortillas, warmed
2 ounces queso fresco, crumbled (½ cup)
1 avocado, halved, pitted, and sliced thin
fresh cilantro leaves
lime wedges
Why This Recipe Works
With little oversight—thanks to the air fryer's regulated heat and built-in timer—this automated sous chef turned out juicy, perfectly cooked steak (flank steak offered nice beefy flavor; cutting it in half sped up the cooking) while we warmed tortillas and prepared a few garnishes. For a hands-off, zingy topping, we quick-pickled sliced red onion, jalapeño, and radishes, letting the vegetables steep until crisp-tender in a hot mixture of red wine vinegar and sugar while the steak cooked. To finish, crumbled queso fresco and sliced avocado added pleasant richness, and cilantro leaves gave our tacos a pop of freshness.
Instructions
- Microwave vinegar and sugar in medium bowl until steaming, about 5 minutes. Stir in onion, radishes, and jalapeño and set aside.
- Pat steaks dry with paper towels. Rub steaks with oil, sprin kle with cumin, and season with salt and pepper. Arrange steaks in air-fryer basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until steaks are browned and register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 13 to 18 minutes, flipping and rotating steaks halfway through cooking. Transfer steaks to cutting board, tent with aluminum foil, and let rest for 5 minutes.
- Drain pickled vegetables and return to now-empty bowl. Slice steaks thin against grain. Serve with warm tortillas, pickled vegetables, queso fresco, avocado, cilantro, and lime wedges.
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