Greg DuPree
Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : 4 to 6

Just about everything served in a tortilla is better—even carrots! Here, small (not baby!) carrots are roasted with fragrant cumin seeds, then served in warm homemade tortillas with juicy, meaty skirt steak. For a vegetarian version, swap out the steak for roasted mixed mushrooms.

How to Make It

Step 1    

Preheat oven to 450°F. Toss together carrots, 2 tablespoons oil, cumin seeds, 3/4 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet; spread in an even layer on half of baking sheet. Roast in preheated oven until carrots are lightly browned, about 10 minutes. Remove from oven.

Step 2    

Brush steak pieces evenly with remaining 1 tablespoon oil; sprinkle with remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper. Arrange steak evenly on empty half of baking sheet. Return to oven; roast at 450°F until carrots are just tender and a thermometer inserted in thickest portion of steak registers 125°F, about 7 minutes. Transfer steak to a cutting board; let rest 5 minutes. Thinly slice steak against the grain.

Step 3    

Divide steak slices and carrots among warm tortillas. Serve with sour cream, cilantro, jalapeños, and lime wedges.

Suggested Pairing

Rich, fruity, Napa Valley Zinfandel.

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