Okay, I love a flank steak taco for many reasons: they’re easy to gill up, they’re hearty and filling and you can flavor them a multitude of ways. For these tacos, I rubbed my flank steak with chili powder before throwing them on the grill and then when they came off…I topped them with a creamy slaw. This is the kind of weeknight supper that you can also entertain with on the weekends. Delish!
This recipe serves four. I used a chipotle chili powder (found on the spice aisle) for a bit more heat, but a standard chili powder can also be used and it will have a slightly less kick.
1 pound of flank steak (don’t slice it until after it’s been grilled)
about 4 tablespoons of chili powder
a few liberal pinches of Kosher or sea salt and pepper
about 4 cups of shredded cabbage
1 cup of ranch dressing
about 8 green onions, chopped
a handful of parsley, chopped
the juice of 2 limes
8 flour tortillas, slightly warmed over the grill or in a big skillet
Preheat your outdoor grill or indoor grill pan to medium-high.
Meanwhile, combine your chili powder, salt and pepper in a small bowl. Take your flank steak and rub your chili powder mixture down over both sides. Once your grill is nice and hot, put your flank steaks on and grill up both sides until it’s done to your likeness (we do about 6-7 minutes per side). While your steaks are grilling, make your slaw. In a mixing bowl, toss together your shredded cabbage, ranch dressing, green onions, parsley and a pinch of salt and pepper. Combine everything together with a spoon. Set aside.
Remove your steaks from the grill onto a cutting board. Cut your steaks into strips and begin assembling your tacos: warmed tortillas, sliced steak, creamy slaw and then finish with a squeeze of lime juice down over everything.
This is the kind of recipe that once you make it, you’ll make it again and again and again.