Steak Tacos with Cassava Tortillas and Arugula Chimichurri

Read through the entire recipe before getting started. Wash and dry all produce. Remove thyme from stem and chop, Mince garlic. Remove root from the scallion and mince. Remove oregano from the stem and chop. Remove top and bottom of the radish and thinly slice. Cut cauliflower into florets Roughly chop arugula. Remove beef from the package, rinse and pat dry. In a medium bowl combine the steak, half of the garlic, the thyme and 1Tbsp. of oil. Add a pinch of salt and pepper and mix to combine. Cover and marinate on the counter until ready to use.

In a blender or food processor combine the arugula, oregano, crushed red pepper flakes, remaining garlic, half of the scallions, red wine vinegar, a pinch of salt and pepper and 1/4 cup of oil . Pulse until smooth, about 30 seconds. If you don’t have a blender or food processor, mince all of the ingredients up very finely and whisk all ingredients together while slowly adding the oil.

In a medium bowl, combine cassava flour, 1tsp. of salt and the remaining scallions. Drizzle 1/2 a cup of oil over the ı and use your hands to combine, rubbing the oil and flour together until uniformly mixed. Stir in 2/3 cup warm water until combined, then use your hands to form into a ball of dough. Knead dough for a minute if it feels a bit dry, add more water, a tablespoon at a time, until dough feels soft and pliable. Your dough should be the consistancy of playdough. Not to wet and sticky but not to dry either.

Divide dough into 6-8 equal pieces. When ready to roll out tortillas, pre-heat an un-greased medium sauté pan over medium heat. Lay a sheet of plastic wrap on the counter. Place a piece of dough on top, then cover with a generous piece of plastic wrap. With a rolling pin, roll dough into a thin tortilla between the plastic and parchment. Gently lift plastic off (and keep it, for rolling the next tortilla) and transfer tortilla to hot sauté pan. Sear until puffed up and browning in spots, about 3 minutes, then flip and sear the other side. Transfer to a plate and cover with a towel to keep warm.Divide dough into 6-8 equal pieces. When ready to roll out tortillas, pre-heat an un-greased medium sauté pan over medium heat. Lay a sheet of plastic wrap on the counter. Place a piece of dough on top, then cover with a generous piece of plastic wrap. With a rolling pin, roll dough into a thin tortilla between the plastic and parchment. Gently lift plastic off (and keep it, for rolling the next tortilla) and transfer tortilla to hot sauté pan. Sear until puffed up and browning in spots, about 3 minutes, then flip and sear the other side. Transfer to a plate and cover with a towel to keep warm.

Pre heat the same sauté pan that you cooked the tortillas in over medium heat. When hot remove the steaks from the marinade scraping off excess oil. Season with a pinch of salt and pepper then add to the pan and sear on each side for 3-4 minutes. Until a nice crust has formed (see temperaure doness card). Remove from the pan and set aside to rest. In the same pan add 1 Tbsp. of oil and the cauliflower and sear for 4-5 minutes until. Season with a pinch of salt and pepper. USDA recommends cooking beef to an internatil temperature of 145ºF

Lay out 3 tortillas per plate. Thinly slice the steak and divide it between the tortillas. Top with radish slices and drizzle with chimichurri. Serve seared cauliflower on the side and drizzle with any extra chimichurri. Enjoy!