Mexican Steak Tacos

5

PREP TIME

15 min

TOTAL TIME

30 min

Makes

4 Servings

Mexican Steak Tacos

Photo: Maya Visnyei

With all the fixings served up in small bowls, tacos give everyone the opportunity to make their own dinner just the way they like it.

Ingredients

  • 1 flank steak , (about 1 3/4 lb)
  • 1 tbsp chili powder
  • 2 tbsp brown sugar
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp finely chopped garlic
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 lime
  • 12 corn tortillas

Slaw

  • 3 cups thinly sliced cabbage
  • 1 Granny Smith apple , cored and drated 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

Toppings

  • sour cream
  • crumbled feta
  • 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
  • 5 g,
  • Sodium
  • 561 mg.

Originally published in the April 2013 issue. Photo by Maya Visnyei. 

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