Steak Tacos
with charred bell pepper salsa / radishes
Like all great tacos, these have color, flavor, and lots of texture.
Smarts: You can toss together leftover slaw and leftover salsa with salad greens to make a simple salad if you'd like to serve something on the side.
Ingredients
- Steak, flank or skirt - 1 lb
- Radishes - 8 , matchsticks
- Oil, cooking - 2 Tbsp
- Paleo-friendly 'tortillas' - 12 (look for cassava tortillas or thinly sliced jicama ‘taco shells’)
- Cabbage, Napa - 10 oz , thinly sliced
- Lime juice - 1 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Honey - 1 tsp
- Cilantro leaves - 1/4 cup
- Salt - 1/2 tsp
- Bell peppers, red - 1 , diced
- Shallots - 1 , diced
- Jalapenos - 1 , diced
- Cilantro leaves - 1 Tbsp , chopped
- Lime juice - 2 tsp
- Oil, cooking - 1 Tbsp
Prep
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Napa cabbage / Bell peppers / Shallots / Jalapenos - Prep as directed. Store cabbage and bell peppers each in their own separate containers. Combine shallots and jalapenos in another container. (Can be done up to 5 days ahead)
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Make slaw - Whisk together the lime juice (portion for slaw), vinegar, and honey. Add the cabbage and stir well. Refrigerate for at least 20 minutes.
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Steak - Tenderize with a fork and season generously with some salt and black pepper. (Can be done 1 day ahead)
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Radishes / Cilantro (portions for slaw and salsa) - Prep as directed.
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Make
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In a small mixing bowl, combine the shallots, jalapenos, cilantro, and lime juice (portions for salsa). Set aside.
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Stir the cilantro (portion for slaw) and salt into the slaw. Set aside.
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Heat a large skillet with oil (portion for tacos) over medium heat. Sear steak on both sides until it reaches your desired level of doneness - Medium-rare: 130F / 54C degrees (~3 minutes per side); Medium: 140F / 60C degrees (~4 minutes per side); Well-done: 160F / 71C degrees (~6 minutes per side).
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Remove steak from heat and transfer to a cutting board. Cover steak and let it rest for 10 minutes.
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Return the skillet to medium heat and add oil (portion for salsa). Add bell peppers and cook without stirring until it begins to caramelize and pop. Stir the bell peppers a few times more until golden brown in spots.
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Add the charred bell pepper to the bowl with the other salsa ingredients and stir to combine. Season with some salt.
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Thinly slice the steak against the grain.
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Warm up the tortillas according to package directions.
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Assemble the tacos by filling the tortillas with slaw, sliced steak, bell pepper salsa, and radishes (or set everything out and assemble tacos at the table). Enjoy!
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