Seared Steak with Cactus Paddles and Salsa

steakmag November 12, 2014 Comments Off on Seared Steak with Cactus Paddles and Salsa
Seared Steak with Cactus Paddles and Salsa


  • 3 medium cactus paddles
  • About 2 tablespoons vegetable or coconut oil
  • Salt
  • 1 teaspoon cumin and chili powder
  • 1pound skirt or flank steak
  • 12 fresh warm corn tortillas
  • Salsa
  • Sour Cream
  • Cotija or feta cheese


  1. With a sharp knife, clean the cactus paddles by trimming all the edges and scraping off the spines. Measure 1 tablespoon of the lard, oil or bacon drippings into a large (12-inch), heavy well-seasoned skillet (preferably cast-iron) or griddle and set over medium-high heat.
  2. When hot, add the cactus and cook until done, about 8 to 10 minutes. Slice into strips.
  3. Generously salt both sides of each piece of meat. Wipe the skillet or griddle and return it to medium-high heat. Add the remaining 1 tablespoon oil. When very hot (it’ll just begin to smoke), sear the meat for 3-4 minutes on each side.
  4. Build your tacos with the cactus, steak, some cheese, sour cream and salsa.

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