Grilled Flank Steak Soft Tacos
with Avocado Lime Salsa
Recipe By: Cooking Light Magazine
Chili and chipotle powders lend earthy,
smoky flavors to the grilled beef. For milder
flavor, use ancho chile powder in place of
the hot chipotle. The spice rub would also
work nicely on chicken breasts.
Yield: 4 servings (serving size: 2 tacos)
Ingredients
Steak:
1 tablespoon chili powder
2 teaspoons grated lime rind
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray
Salsa:
1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
Remaining ingredients:
8 (6-inch) corn tortillas
2 cups very thinly sliced green cabbage
Preparation
1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond
pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover
and chill 1 hour.
2. Prepare grill to medium-high heat.
3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each
side or until desired degree of doneness. Remove from heat; let stand 10 minutes.
Cut steak diagonally across grain into thin slices.
4. To prepare salsa, combine avocado and next 7 ingredients (through pepper
sauce) in a medium bowl.
5. Warm tortillas according to package directions. Spoon steak mixture evenly over
each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.
