Mexican Steak Tacos

Recipe by Eshun Mott

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Preparation time:
15 minutes
Cooking time:
15 minutes
Makes:
4 Servings
Maya Visnyei


 
Maya Visnyei

Ingredients

  • FOR TACOS:
  • 1 flank steak (about 1 3/4 lb)
  • 1 tbsp chili powder
  • 2 tsbp brown sugar
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp finely chopped garlic
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2  lime
  • 12 corn tortillas
  • FOR SLAW:
  • 3 cups thinly sliced cabbage
  • Granny Smith apple, cored and grated or julienned
  • 1/2 cup grated or julienned radish
  • 3 tbsp fresh lime juice
  • 2 tbsp seasoned rice vinegar
  • 1 tbsp canola oil
  • 1/2 tsp granulated sugar
  • FOR TOPPINGS:
  • sour cream
  • crumbled feta cheese
  • cilantro sprigs

Instructions

  • Pat steak dry with paper towels and place on a baking sheet.
  • Combine chili powder, brown sugar, cumin, oregano, garlic, salt and pepper. Sprinkle all over steak, and rub slightly to coat well.
  • Let stand at room temperature for 15 min or covered in the refrigerator overnight.
  • Heat a large, lightly oiled grill pan over high. (If the pan is not large enough, cut the steak in half and cook in 2 batches.) Grill until deeply coloured, about 3 min per side, then reduce heat to medium and cook for 4 to 5 min longer (turning as needed), or until it reaches desired degree of doneness.
  • Remove steak to a board; let rest for 5 min before slicing thinly against the grain.
  • Transfer to a serving plate and squeeze lime overtop steak. Reserve.
  • Combine slaw ingredients in a bowl; toss to coat.
  • Working in batches, toast tortillas in a dry skillet over high heat for about 30 sec. per side or until softened and specked with brown. Keep warm in a clean kitchen towel.
  • Serve steak with tortillas, slaw and toppings.

Nutrition (per Serving)

calories
489 
protein
46 g
carbohydrates
35 g
fat
19 g
fibre
g
iron
mg
sodium
561 mg

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