Cumin-Rubbed Flank Steak Tacos with Pickled Beet Slaw and Cilantro Rice

Peel 2 whole beets and julienne into thin matchsticks using a mandoline or sharp knife. Thinly slice 2 cups red cabbage into ribbons. Finely dice 1 small red onion. Set aside.

In a small saucepan, combine 1/4 cup apple cider vinegar, juice of 1 lime, 1 tablespoon honey, and 1/2 teaspoon kosher salt. Bring to a simmer over medium heat for 2 minutes until honey dissolves. Pour hot pickling liquid over the julienned beets and sliced cabbage in a bowl. Toss well and let sit for 25 minutes, stirring occasionally.

In a small bowl, combine 2 tablespoons ground cumin, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1.5 teaspoons kosher salt, and 1 teaspoon black pepper. Pat 1.5 lbs flank steak dry with paper towels and rub the spice mixture evenly over both sides, pressing to adhere. Let rest at room temperature for 15 minutes.

Rinse 1.5 cups long-grain white rice under cold water until water runs clear. In a medium saucepan, bring 2.5 cups water and 1/2 teaspoon kosher salt to a boil. Add rice, stir once, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid. Remove from heat and let steam covered for 5 minutes.

While rice cooks, finely chop 1 cup fresh cilantro (stems and leaves). Finely mince 1 jalapeño, removing seeds for less heat. Zest and juice 2 limes into a bowl.

Heat a large cast-iron skillet or heavy pan over high heat for 3 minutes until smoking hot. Add 2 tablespoons olive oil and swirl to coat. Sear the cumin-rubbed flank steak for 4 minutes on the first side without moving it. Flip and cook for 3-4 minutes on the second side for medium-rare (internal temperature 130-135°F). Transfer steak to a cutting board, tent loosely with foil, and rest for 10 minutes.

Fluff the cooked rice with a fork and fold in the chopped cilantro, minced jalapeño, lime zest, and juice from 2 limes. Taste and adjust salt as needed. Keep warm.

Warm 12 corn tortillas by charring them directly over a gas flame for 15-20 seconds per side, or heat in a dry skillet for 30 seconds per side until pliable and lightly toasted. Stack and wrap in a clean kitchen towel to keep warm.

Slice the rested flank steak against the grain at a 45-degree angle into thin strips, about 1/4-inch thick. Drizzle any accumulated juices over the sliced meat.

Drain the pickled beet slaw, reserving a few tablespoons of pickling liquid. Toss the slaw with 1 tablespoon olive oil and 2 tablespoons of the reserved pickling liquid.

To assemble tacos, layer sliced steak in warmed tortillas, top with pickled beet slaw, a dollop of sour cream, crumbled cotija cheese, diced red onion, and extra cilantro. Serve immediately with cilantro-lime rice on the side.