Flank Steak Tacos with Creamy Southwest Slaw
This was quite literary a throw it together a meal, a playing my food experiment with positive results! A huge hit with the family! So, of course, it is worthy of sharing with my followers. I hope you enjoy and please let me know your thoughts! I love hearing from YOU!
The MEAT:
- 2-3 pounds Flank Steak
- 2 tbsp Homemade Taco Seasoning
Take out the steak 30 minutes before grilling. Rub the steak with 2 tbsp of the homemade taco seasoning. Once the grill is ready, cook steak for 5-6 minutes on each side for a medium-rare temperature. Here is a great article on determining meat temps without a thermometer. Once cooked, let rest for 20 minutes to redistribute juices. When ready to slice be sure to use a sharp knife, and cut against the grain of the steak. Here is a FB Live that demos how to cut a flank steak.
The Slaw:
- 3 cups Slaw, bagged or slice a variety of cabbage yourself
- 3 sliced Radishes
- 2 Green Onions, chopped
- 2 tsp of Honey
- 3 tbsp Full-Fat Yogurt (greek ok too)
- 1 tbsp Avocado Oil
- 1 tsp Sea Salt
- 1 tsp Pepper
- 1/2 tsp Chili Powder
- 1/4 tsp Cumin Powder
- 2 dashes of Chipotle Powder
I used red & green cabbage and thinly slice with a mandolin, but can use bagged cabbage. Use a large bowl and dump the slaw, onions, radishes into the bowl. Just add the rest on top and then use tongs to mix together fully and refrigerate till ready to use.
The Other STUFF:
- Guacamole
- Whole Grain Corn Tortillas
- GF option and my FAV: Siete Tortillas
Putting it together:
- Here is the simple part! Time to heat the tortillas to just warm and pliable. I use my ceramic griddle for this but you can use a skillet as well. Now it is time to load it UP!
- Lay 2-3 pieces of beef on a tortilla, then a dollop of guac and top with creamy slaw and you are ready to eat!!