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Recipe

Grilled Steak Tacos with Spicy Slaw

Scott Phillips

Servings: 4

The ingredients in the slaw—cabbage, jalapeños, and onions—are traditional toppings for tacos. Grilling the latter two and then combining the lot creates an intensely flavored, crunchy counterpoint to the spice-rubbed steak.

Ingredients

  • 1-1/2 tsp. pure ancho chile powder
  • 2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1-1/4 lb. flank steak
  • 1 large red onion, cut into 1/2-inch-thick rounds
  • 1 to 2 medium jalapeños, stemmed
  • 2 Tbs. olive oil
  • 3 cups thinly sliced green cabbage
  • 1 Tbs. fresh lime juice; more as needed
  • 8 corn tortillas
  • 1/2 cup sour cream
  • Lime wedges for serving

Nutritional Information

      Calories (kcal) : 530
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 75
      Sodium (mg): 1350
      Carbohydrates (g): 41
      Fiber (g): 4
      Protein (g): 36

Preparation

  • Prepare a medium (375°F) gas or charcoal grill fire.
  • Meanwhile, in a small bowl, mix the ancho powder with 1 tsp. of the sugar, 2 tsp. salt, and 3/4 tsp. pepper. Pat the steak dry, sprinkle the ancho mixture on both sides, and let sit at room temperature while the grill heats.
  • Set the onion rounds and jalapeños on a large plate and sprinkle with 1 Tbs. of the oil, 1/2 tsp. salt, and 1/2 tsp. pepper.
  • In a large bowl, toss the cabbage with the lime juice, the remaining 1 tsp. sugar, and 1/2 tsp. salt. Add the remaining 1 Tbs. oil and toss again.
  • Put the steak, onions, and jalapeños on the grill. Grill the steak, flipping once, until cooked to your liking, 5 to 6 minutes for medium rare (130°F to 135°F). Grill the vegetables, flipping once, until grill marks appear and they’re just tender, 4 to 6 minutes for the jalapeños and about 8 minutes for the onion. (Move the onions to a cooler part of the grill or lower the heat if they start to burn.) Transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes.
  • Chop the onions and finely chop the jalapeños, add to the cabbage mixture, and toss well. Season to taste with salt, pepper, and lime juice.
  • Spread 4 tortillas on the grill and heat, flipping once, until warm and softened, about 1 minute. Stack the warmed tortillas in a kitchen towel; repeat with the remaining tortillas.
  • Thinly slice the steak and put a few slices on each of the warm tortillas. Top with the slaw and a dollop of sour cream. Serve with the lime wedges.

Reviews

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Reviews

  • 1newskibum | 10/21/2015

    These tacos are "out of the park!" Prepared to the recipe except added some tomatoes and used a rib eye steak. Super easy. Used Trader Joe's Corn/Wheat tortillas. Scrumptious!

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