By Sasha Gordanier
Preheat a grill or grill pan to medium-high heat. In a small bowl, mix olive oil, salt, black pepper, garlic powder, ground cumin, and chili powder to create a seasoning blend for the steak.
Rub the seasoning blend evenly over both sides of the flank steak.
Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer according to your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
While the steak rests, prepare the cabbage slaw by tossing the shredded cabbage with the juice of half a lime, and a pinch of salt and pepper. Mix well and set aside.
In a small bowl, combine the Greek yogurt-based crema with the juice of the remaining half lime and half the chopped cilantro. Stir to combine and set aside the cilantro-lime crema.
Warm the corn tortillas on the grill for about 30 seconds on each side until they are pliable and slightly charred.
Assemble the tacos by placing slices of grilled steak on each tortilla, topping with cabbage slaw, a drizzle of cilantro-lime crema, and a sprinkle of the remaining chopped cilantro.
Serve immediately with lime wedges on the side (optional).
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By Sasha Gordanier
This Mexican Tacos Grilled Main Course recipe is ready in 30 minutes and features Flank steak, Corn tortillas, Cabbage and other delicious ingredients. Contains 450 calories total.
Preheat a grill or grill pan to medium-high heat. In a small bowl, mix olive oil, salt, black pepper, garlic powder, ground cumin, and chili powder to create a seasoning blend for the steak.
Rub the seasoning blend evenly over both sides of the flank steak.
Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer according to your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
While the steak rests, prepare the cabbage slaw by tossing the shredded cabbage with the juice of half a lime, and a pinch of salt and pepper. Mix well and set aside.
In a small bowl, combine the Greek yogurt-based crema with the juice of the remaining half lime and half the chopped cilantro. Stir to combine and set aside the cilantro-lime crema.
Warm the corn tortillas on the grill for about 30 seconds on each side until they are pliable and slightly charred.
Assemble the tacos by placing slices of grilled steak on each tortilla, topping with cabbage slaw, a drizzle of cilantro-lime crema, and a sprinkle of the remaining chopped cilantro.
Serve immediately with lime wedges on the side (optional).
Calories per Serving: 450
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