Description
Juicy, marinated steak is grilled to perfection and served in warm tortillas with a vibrant and fresh lime cilantro slaw.
Ingredients
Scale
For the Crust:
- 1 lb flank steak
- 8 small corn or flour tortillas
- 1/4 cup olive oil
- 3 limes, juiced
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 cups shredded cabbage or coleslaw mix
- 1/4 red onion, thinly sliced
- Cotija cheese for serving
Instructions
1. Prepare the Crust:
- In a bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, chili powder, salt, and pepper. Reserve 2 tablespoons of the marinade for the slaw.
- Place the steak in a shallow dish and pour the remaining marinade over it. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat. Grill the steak for 5-7 minutes per side, or until desired doneness is reached. Let rest for 5 minutes before slicing thinly against the grain.
- While the steak rests, toss the shredded cabbage and red onion with the reserved 2 tablespoons of marinade to create the slaw.
- Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side.
- Assemble tacos by placing sliced steak on a tortilla, topping with the lime cilantro slaw, and crumbling cotija cheese over the top.
Notes
You can customize the seasonings to taste.