Steak tacos with bell pepper and radish salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 630, total fat 34 G., saturated fats 7 G., proteins 36 G., carbohydrates 47 G., fiber 7 G., cholesterol 96 mg, sodium 625 mg, sugar 9 G.
Calories 630, total fat 34 G., saturated fats 7 G., proteins 36 G., carbohydrates 47 G., fiber 7 G., cholesterol 96 mg, sodium 625 mg, sugar 9 G.
Make quick and easy Mexican tacos with vibrant, spicy flavors in every component. Beef flank steak is marinated in a mixture of vegetable oil, honey, lime zest, and chili powder and grilled to medium rare, ensuring the meat retains all its juiciness and rich beef flavor. It's then sliced against the grain into very thin slices and served in small taco tortillas with crumbled queso fresco, which melts deliciously into the hot meat, fresh cilantro, and a simple salad of bell peppers and radishes tossed with a vibrant honey-lime dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 flank steak (about 0.6 kg), cut in half lengthwise
- Juice and zest of 1 lime
- 1 tbsp ancho chili powder
- 5 tablespoons of vegetable oil
- 1 tbsp. hot honey
- 2 cups fresh cilantro
- 2 green onions, coarsely chopped
- 2 bell peppers (red, yellow, or orange), thinly sliced
- 4 radishes, thinly sliced
- 12 corn tortillas
- 0.5 cup crumbled queso fresco
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Cooking the dish according to the recipe:
- Preheat grill to medium heat. In a small bowl, combine lime zest, ancho chili powder, 1 tablespoon of vegetable oil, and 2 teaspoons of honey. Rub the steak with the mixture, season with salt and pepper. Let marinate at room temperature for 10 minutes.
- Meanwhile, in a blender, puree the cilantro, green onions, lime juice, the remaining 1 teaspoon of honey, and 1/2 teaspoon of salt until smooth. Gradually pour in the remaining 1/4 cup of vegetable oil and 2 tablespoons of water and blend until smooth. Pour half of the dressing into a large bowl (reserve the rest for serving). Add the bell peppers and radishes to the bowl with the dressing and toss to coat. Season with salt and pepper to taste.
- Grill the steak until crispy grill marks appear, 4-6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Warm the tortillas according to package directions. Slice the steak thinly. Serve on tortillas, topped with crumbled queso fresco, cilantro, and the reserved dressing. Serve with the bell pepper salad and lime wedges.
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