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Steak Tacos with Chipotle Slaw and Avocado Salsa

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Tacos are a great standby meal, but if you want to make the dish more substantial, add some steak. The lime juice, jalape�o, and garlic give the flank steak a south-of-the-border kick. Serve with a pile of warm tortillas, chipotle slaw, avocado salsa, and Mango Mojitos. Finish the fiesta with Key Lime Pie."

List of Ingredients

Steak:
◦ 2 cloves garlic
◦ ⅔ cup chopped fresh cilantro
◦ Juice of 2 limes
◦ � cup extra-virgin olive oil
◦ � teaspoon kosher salt
◦ ⅛ teaspoon freshly ground black pepper
◦ 1 jalape�o, seeded and quartered
◦ 1 teaspoon chili powder
◦ 1 (2 to 2 �-pound) flank steak

Slaw:
◦ 1 cup sour cream
◦ 2 tablespoons whole milk
◦ 2 teaspoons canned chipotle pepper in adobo sauce (or more to taste), chopped
◦ 1 � teaspoons white vinegar
◦ 6 cups shredded cabbage

Salsa:
◦ 3 avocados, peeled, pitted, and diced
◦ ⅓ cup minced red onion
◦ Juice of 4 limes
◦ � large jalape�o, seeded and minced
◦ 1 teaspoon minced garlic
◦ ⅓ cup chopped fresh cilantro
◦ 2 tablespoons extra-virgin olive oil
◦ 1 plum tomato, seeded and diced
◦ � teaspoon kosher salt
◦ ⅛ teaspoon ground black pepper
◦ 10 to 12 (8-inch) flour tortillas


Recipe

To make the steak, combine the garlic, cilantro, lime juice, olive oil, salt, pepper, jalape�o, and chili powder in a food processor. Process the marinade until finely minced.

Place the flank steak in a shallow dish and pour on the marinade. Cover and refrigerate the steak for a minimum of 2 hours, but not more than 8 hours. If left in the marinade for too long, the meat will become mushy.

To make the slaw, whisk together the sour cream, milk, chipotle, and vinegar in a large bowl until combined. Add the cabbage and toss to coat completely with the dressing. (The slaw can be refrigerated for 2 hours, but not longer.)

To make the salsa, combine the avocados, red onion, lime juice, jalape�o, garlic, cilantro, olive oil, tomato, salt, and pepper in a bowl. Toss well. (The salsa can be made and refrigerated for up to 2 hours prior to serving.)

To make the tacos, preheat the grill to medium-high heat. Grill the steaks until desired degree of doneness, 6 to 8 minutes per side. Let the steaks rest for 10 minutes before thinly slicing diagonally across the grain. Heat the tortillas on the grill. Serve the sliced steak accompanied by the slaw, the salsa, and the warm tortillas.

Makes 10 to 12 servings