Flank Steak Tacos with Green Pico de Gallo and Sweet and Sour Slaw

Grilled Flank Steak Tacos with Green Pico de Gallo and Sweet and Sour Slaw

Here is a great meal that is sure to cure the winter blues.  It’s like summer on a plate, and the ingredients are easy to find at any grocery store.

For the flank steak:

  • 1 ½ to 2 lb. flank steak
  • Zest and juice of 1 lime
  • 1 t. salt
  • 1 t. pepper
  • 1 T. olive oil
  • 2 cloves garlic, minced

For the Green Pico de Gallo:

  • 1 C. loosely packed cilantro leaves
  • ½ small yellow onion
  • 2 cloves garlic, peeled
  • ½ t. salt
  • ½ lime, cut into chunks*
  • ¼ C. salsa or ½ C. cherry tomatoes
  • 1 jalapeño, seeded (1/2  if you don’t like heat)

For the Sweet and Sour Slaw

  • ½ small green cabbage, shredded
  • Zest and juice of 1 lime
  • 1 ½ t. sugar
  • ½ t. salt
  • ½ t. cumin
  • 1/8 C. olive oil

Place the flank steak into a glass baking dish and pierce it all over with a fork.  Combine lime zest, juice, salt, pepper, olive oil, and garlic in a salad dressing cruet and shake well.  Pour the mixture over the steak and marinate it in the fridge for a couple of hours or overnight.  Heat your grill or grill pan to medium and grill the steak quickly- about 5-6 minutes per side.  Let the meat rest for about 10 minutes, and then slice it thinly across the grain.  Here is a great tip I learned from Nigella:  Oops I forgot to marinate the meat and it’s 6:00 and we’re hungry!  No worries.  Grill the meat plain, let it rest, slice it up and toss it in the marinade right before serving.  The meat will soak it up! 

To make the Pico de Gallo, place all of the ingredients in a food processor and pulse until combined.  Taste for seasoning, cover and refrigerate until ready to use.  This could be made up to three hours ahead.

To make the Sweet and Sour Slaw, place the shredded cabbage into a large bowl.  Shake the rest of the ingredients in a salad dressing cruet and pour over the cabbage.  Toss to coat, cover and refrigerate until ready to serve.  This can also be made up to three hours ahead.

Serve the tacos with warm corn tortillas.  The slaw can be a condiment for the tacos or a salad on the side.  My family really likes to build their own tacos so I usually put out the meat with the pico, as well as shredded cheese, tomatoes, sour cream, and avocados.  Pass the cervesa por favor!

*One reader found the lime peel in the pico to be very bitter.  Try to find a thin-skinned, smooth lime, rather than a thick and bumpy one. Or, skip the peel, and add only the lime fruit to the pico.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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4 Responses to Flank Steak Tacos with Green Pico de Gallo and Sweet and Sour Slaw

  1. What a winner. I never tire of tacos and this is simple, but still takes tacos to another level.

  2. Pam Johnson says:

    I followed the directions carefully. The lime/cilantro flavors were wonderful!! In the Pico de Gallo, it states to put 4 chunks of 1/2 lime into the food processor, which I did. We found the result to be VERY BITTER! We dumped it. The recipe could perhaps be clarified to remove the outside skin of the lime BEFORE placing in the processor. What do you think?

    • I’m sorry you had a bitter experience! The recipe is correct- it does call for the whole lime, including the peel. That being said, some limes are more bitter than others. The lime that I used had a pretty thin skin. I will add this as a note to the recipe. I appreciate your comment, and again, sorry it wasn’t a winner for you:(.

  3. Pingback: Cinco De Mayo Recipe Roundup! | swellkid

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