Recipes Flank Steak Tacos with Slaw

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We love the color and slightly bitter edge of radicchio in Flank Steak Tacos with Slaw, but feel free to sub shredded green cabbage for a milder flavor.

Ingredients

  • Cooking spray
  • 2 teaspoons chili powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon unsweetened cocoa
  • 1/2 teaspoon salt, divided
  • 1 (12-ounce) flank steak, trimmed
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 tablespoon cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey mustard
  • 1 cup julienne-cut jicama
  • 1 cup thinly sliced radicchio
  • 1/4 cup cilantro leaves
  • 8 corn tortillas
  • 1 small lime, cut into 8 wedges

Nutritional Information

  • Calories 281
  • Fat 9.8g
  • Satfat 2.3g
  • Monofat 4.2g
  • Polyfat 1.2g
  • Protein 21.6g
  • Carbohydrate 29g
  • Fiber 5.9g
  • Cholesterol 53mg
  • Iron 2.2mg
  • Sodium 391mg
  • Calcium 58mg

How to Make It

Step 1

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Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine chili powder, sugar, cumin, cocoa, and 3/8 teaspoon salt; rub spice mixture evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes; cut across the grain into thin slices. Cut bell peppers into quarters; discard seeds and membranes. Add bell peppers to pan; cook for 4 minutes on each side. Cut into thin slices.

Step 2

Combine remaining 1/8 teaspoon salt, vinegar, oil, and mustard in a medium bowl, stirring with a whisk. Add jicama, radicchio, and cilantro to bowl; toss to coat.

Step 3

Heat tortillas in grill pan coated with cooking spray 30 seconds or until lightly charred. Divide beef, bell peppers, and jicama mixture evenly among tortillas; serve with lime wedges.

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