Steak Tacos with a Difference (and beans and Citrus slaw)

Add more slaw for better crunch

This is not your usual taco. It’s made with thinly sliced beef instead of ground, and without the usual taco seasoning or sauce. But it’s super-de-duper tasty! 

Use pre-shredded Cole slaw mix to speed up the prep … those tiny pinches of shredded carrot (or even red cabbage, depending upon the brand) won’t hurt the tacos none.  

Each taco uses 2 tortillas, so that if/when a tortilla tears its contents don't spill all over the plate (or you).

And pay no attention to those beans in the photo! The steaks were marinating in the fridge when I went to grab a can o'beans of the pink persuasion ... which turned out to be AWOL. So white kidney beans had to sup.  I think pink or black beans would have added more flavor, but Hubs inhaled his first taco then doubled up on the beans for his second (which messed with his glucose, but I guess he felt it was worth it). Anyway, as I suggest, try using pink or black then let me know wat ya think, ‘kay?

Steak Tacos with a Difference (and beans and Citrus slaw)
Serves: 4

1 1/2 loosely packed cups cilantro leaves and tender stems

1/2 cup orange juice, divided
Juice from 1 1/2 lemons (approx. 3-4 tablespoon, depending upon size)
4 tsp. ground garlic
1 1/4 teaspoons freshly ground black pepper, divided
1 lb. beef, boneless flanken or strip steaks, cut in pieces to fit marinade bowl
1/2 small head green cabbage, shredded (about 4 cups) OR 1 bag Cole slaw mix
2 Tbl. olive oil
2 Tbl. white wine vinegar
2 tsp. onion powder, divided
1 15-oz. can pink or black beans, drained and rinsed well
1 tsp. smoked paprika
1/2 tsp. chipotle chile pepper

8 6-inch corn tortillas, warmed

Chop cilantro leaves and stems.  Set aside one-half for the slaw dressing.  
Stir together the other half of the chopped cilantro with 1/4 cup of the orange juice, lemon juice, garlic, and 1 teaspoon of the pepper. Add beef, turning to coat. Cover; allow to marinate for 1-2 hours in refrigerator.

Preheat broiler to high. Remove beef from marinade (reserve marinade) and place on broiling pan. Broil 6 inches from heat until top becomes slightly charred, then carefully turn beef; continue to broil until slightly charred (insides should be medium-rare). Remove from oven; cover and keep warm to let it continue to finish at medium.  At this point, toss the corn tortillas, wrapped in foil, into the oven to warm while you continue the recipe.

Create dressing by stirring together remaining 1/4 cup orange juice, oil, vinegar, 1 teaspoon of the onion powder, the reserved chopped cilantro, and 1/4 teaspoon pepper. Place cabbage in a large serving bowl. Pour dressing over shredded cabbage; toss gently to combine. Set aside.

In a small saucepan, heat reserved marinade in a small saucepan, covered until a full rolling boil. Reduce heat slightly; let boil for 5 minutes. Reduce heat to a simmer, then add drained beans, remaining teaspoon onion powder, smoked paprika and chipotle chile pepper; cover, return to simmer; simmer beans are warmed through, about 5 minutes.

Turn beef onto cutting board. Thinly slice against the grain.

Top each pair of tortillas, one laid on top of each other, with beef,  slaw, and beans.