Friday, July 17, 2009

{Flat Iron Steak Tacos}

Calling all carnivores.
Or carnivore-vegetarian households. :)

Another recipe from Everyday Food Magazine.
Love their ideas.

This one worked great for us because it:
* gave David meat but was EZ for me to keep it vegetarian
* had great flavor
* was ready in 15 minutes from start to finish!!
* was EZ to cleanup
* only required a few ingredients
* was fairly healthy

Ingredients:
2 flat iron steaks (8 oz. each)
1/2 head purple cabbage
2-3 fresh limes
cumin
salt/pepper
2 garlic cloves
white cheddar cheese
green salsa
flour tortillas



(limes not pictured)

Just a quick note about this ingredient --

We don't typically buy green salsa. I grabbed this one at
random, and we really liked it. Awesome flavor. Hot enough
without being crazy hot. Will definitely get it again.

Here's what you do -- this is so easy!

- Line a rimmed baking sheet with aluminum foil.

- Chop purple cabbage up nice and small. Add juice from two
limes, salt, pepper, & two cloves garlic minced or chopped.
Stir and let sit for ten minutes (or as long as over night in
the refrigerator).

- Shred white cheddar cheese.


- Cut flat iron steak in half length wise so you have two long,
thin pieces. Season both sides generously with salt, pepper and
cumin. Place on prepared baking sheet.



- Turn broiler onto low and place rack 4 inches from coils.

- Put meat under broiler. Cook 4-6 minutes, depending on
your preference for doneness. (I went with 4 1/2 minutes.)

- Sandwich tortillas between two damp paper towels and
microwave for one minute.

- When meat is finished, remove from oven and cover loosely
with aluminum foil. Allow to rest for five minutes. Then, cut
it crosswise into small-medium sized strips.

- Assemble taco, eat & enjoy.

Serves 4
(In our case, it served two with one meal for leftovers.)

TIPS: (1) The second time we made this, we used green
colored, jalapeno and cilantro flavored tortillas. They added
to the flavor, and the extra color was so pretty. (2) A good
way to make sure the rest of the cabbage doesn't go to
waste -- The next day, put a bit of olive oil in a pan and
sauteed it up with some other chopped veg. Use as a
lunch or sidedish.

Happy Friday and wishes for a nice weekend!

1 comment:

Kristi said...

Yum!