Steak Tacos with Chipotle Slaw & Avocado Salsa (David Venable)


1 2 lb–2-1/2 lb flank steak
2 cloves of garlic
2/3 cup fresh cilantro leaves
Juice of 2 limes
1/4 cup olive oil
1/2 tsp kosher salt
1/8 tsp ground black pepper
1 jalapeño, seeded and quartered
1 tsp chili powder
Chipotle Slaw:
1 cup sour cream
2 Tbsp milk
2 tsp chipotle pepper in adobo (or more, to taste), chopped
1/2 Tbsp white vinegar
6 cups shredded cabbage
Avocado Salsa:
3 avocados, diced
1/3 cup red onion, minced
Juice of 4 limes
1/2 of a large jalapeño, seeded and minced
1 tsp garlic, minced
1/3 fresh cilantro leaves, chopped
2 Tbsp extra virgin olive oil
1 plum tomato, seeded and diced
1/2 tsp kosher salt
1/8 tsp ground black pepper
You will also need:
1 (10-12) package of 8-inch soft taco shells


Step 1

To prepare the steak, first make a marinade with the garlic, cilantro, lime juice, olive oil, salt, pepper, jalapeño, and chili powder. Combine the ingredients in the bowl of a food processor and process until finely minced.

Place the flank steak in a large zip-top plastic bag, pour in the marinade, and squeeze out any excess air before sealing. Allow the steak to marinate in the refrigerator for at least two hours; do not exceed 8 hours.

To prepare the slaw, combine the sour cream, milk, chipotle pepper, and vinegar in a large bowl and whisk until combined. Add the cabbage and stir until it’s completely coated with dressing.

To prepare the salsa, combine all the ingredients in a medium-sized bowl; toss until combined. (If kept refrigerated, this can be made up to 2 hours prior to serving.)

To make the tacos, preheat the grill and set the temperature to medium-high. Grill the steak for 8 minutes on each side, or until your desired degree of doneness. Let it rest for 10 minutes before cutting, diagonally across the grain, into thin slices.

Place 4-5 slices of steak in a taco shell, top with approximately a quarter cup of salsa and the same amount of slaw. Fold up the shell and enjoy!



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