Weekly Winner: Sometimes you just need a taco

I realize it has been awhile since my last post.  Busy times and crazy schedules have not given me time for much cooking and experimentation.  When I have had time to cook, I’ve been relying on my old standards — many of which have already been featured here.

tacoSo when I finally had a minute this weekend to enjoy a home-cooked meal, it was not my typical labor-intensive cook-all-day, lose-myself-in-the-kitchen kind of Sunday Supper.  Nope.  I wanted tacos.  Steak tacos to be exact.  Turned out to be the perfect combination — tasty, fast, a bit different, and well…. tacos.  The recipe is Grilled Steak Tacos with Spicy Slaw and it comes from Fine Cooking Magazine.

Grilled Steak Tacos with Spicy Slaw

Serves 4

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

Procedure:

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.

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