Name: Steak-and-Carrot Tacos
Total time: 40 min
Yield: 4 to 6
Ingredients: 1 pound small multicolored carrots, halved lengthwise if large; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon cumin seeds; 1 3/4 teaspoons kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 (1 1/4-pound) skirt steak, cut crosswise into 4 even pieces; Tex-Mex Flour Tortillas , warmed; Sour cream, fresh cilantro leaves, thinly sliced jalapeños, and lime wedges, for serving

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.

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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.

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Steak-and-Carrot Tacos

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