Best Steak Tacos With Chipotle Slaw Avocado Salsa David Venable Recipes

STEAK TACOS WITH AVOCADO SALSA

Steak Tacos with Avocado Salsa image

A cool avocado salsa complements hot slices of marinated beef.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 4

Number Of Ingredients 11

Ingredients

2 medium limes
1 tablespoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 lb beef flank steak, trimmed of fat
1 cup chopped plum (Roma) tomatoes (about 2 medium)
1/4 cup chopped red onion
1 avocado, pitted, peeled and chopped
1/8 teaspoon salt
8 white corn tortillas (6 inch)

Steps:

Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slices.
Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.

Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 85 mg, Fiber 7 g, Protein 37 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g

STEAK TACOS WITH AVOCADO SALSA

Steak Tacos with Avocado Salsa image

This simple marinade of lime and cumin makes for some really big flavor. We look forward to using it again on poultry and vegetables, too!

Provided by Elisabeth Wilkins

Categories Steaks and Chops

Number Of Ingredients 10

Ingredients

2 medium limes
1 Tbsp ground cumin
1/4 tsp salt
1/4 tsp pepper
2 clove garlic finly chopped
1 lb beef flank steak, trimmed of fat
2 medium chopped plum (roma) tomatoes
1/4 c red onion chopped
1 avocado, pitted, peeled and chopped
white corn tortillas (6 inch)

Steps:

1. Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
2. Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
3. Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slice
4. Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.

STEAK TACOS WITH CHIPOTLE SLAW & AVOCADO SALSA (DAVID VENABLE) RECIPE - (4.5/5)

Steak Tacos with Chipotle Slaw & Avocado Salsa (David Venable) Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 29

Ingredients

Steak:
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

Steps:

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!