Sunday, April 3, 2011

Thai Beef Tacos with Lime Cilantro Slaw

We made this dish tonight and it was awesome!  It is an easy recipe to make and it gave me a chance to use the grill again!  We also topped it with a mango salsa that I made earlier (not shown). The mango salsa was made with two fresh mangos, about 1/8 cup of red onion, one whole jalapeno pepper, about 2 Tbsp. each of fresh cilantro and mint finished with a shake or two of my father's home made chili powder, circa 2010.  (Since you will not have access to my father's chili powder you can substitute your favorite chili powder.)  This was adapted from a recipe in Cooking Light magazine.

Steak:
1 Tbsp. sugar
1 1/2 tsp. minced, peeled, fresh ginger
1 1/2 tsp. fish sauce
1/2 tsp. chili garlic sauce
1/4 tsp. freshly ground black pepper
2 garlic cloves, minced (since it's strictly for a marinade, I sliced the garlic)
1 lb. flank steak, trimmed (Cook this bad boy on the grill and anything more than medium rare is an insult!)

Slaw:
1/2 cup fresh lime juice
1 Tbsp. sugar
2 Tbsp. rice wine vinegar
1 1/2 tsp. minced, peeled, fresh ginger
1 1/2 tsp. fish sauce
1/2 tsp. chili garlic sauce
2-3 cups cole slaw mix or cabbage
1-2 cups matchstick-cut carrots
1/4 cup sliced green onion
1/2 cup fresh cilantro

Remaining Ingredients: 8 (6-inch) flour tortillas

1. Combine first six ingredients in a large Ziploc bag and add steak.  Seal and marinate for 20 minutes in refrigerator, turning occasionally. (We recommend marinating for a longer time to intensify the flavor.)

2. Remove the steak from the bag, discarding the bag, and cook it on the grill.  (You can cook it in the broiler if you want but trust us, you will be missing out on some great flavor!) Let the meat rest for 5 minutes and then cut diagonally, across the grain, into thin slices.

3. To prepare slaw, combine juice and next five ingredients (through garlic sauce) in a large bowl.  Add slaw and next three ingredients (through cilantro); toss well to combine.

4. Divide steak evenly among tortillas and spoon about 1/2 cup slaw onto each tortilla.  Serve immediately. (Serving size is two tacos)  Enjoy!

-Chris

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