I was sick in bed last week watching countless hours of HGTV and Food Network. As I was flipping back and forth, I stopped abruptly on Guy Fieri’s Diners, Drive-ins and Dives. Guy was munching on the most incredible looking steak taco. I nearly leaped off the bed, in a state of delirium, and attacked the TV. My craving for steak tacos has been growing steadily ever since.
I was thinking of heading up to my favorite taco joint, TRUCK Restaurant, in Bedford, NY. They have awesome, traditional tacos, as well as fried oyster and brisket tacos, all done with local, farm fresh ingredients. They also make the most delicious watermelon margaritas in all the land.
Instead I figured, I’m a chef and should be able to whip up a few steak tacos right in my own kitchen. So 1 hanger steak, 2 avocados, and 3 tacos later I emerged victorious (normally it takes me days or weeks to get a recipe right)! These are super easy and really good (if I do say so myself). Leave me a comment and let me know what YOU think!
2 lbs. hanger steak
Salt and pepper
Zest from 1 lime
¼ cup limejuice
¼ cup rice vinegar
1-tablespoon fish sauce
1 heaping teaspoon chili garlic sauce
1-teaspoon sesame oil
1 scallion, thinly sliced
2 cups shredded red cabbage
2 cups shredded Napa cabbage
½ cup shredded carrots
1 red pepper, julienned
* You can use any type of cabbage; add bean sprouts, red onion or scallion
1 package, small, soft, white flour tortillas
**Cilantro and/or thinly sliced radish for garnish
Heat a grill pan and spray it liberally with cooking oil. Season steak with salt and pepper. Grill steak about 5-7 minutes, flip it over, and grill another 5-7 minutes. Check for doneness (medium rare is about 140 degrees). Allow meat to rest while you prepare the cabbage slaw (meat will increase another 3-5 degrees while resting). Before serving, slice meat thinly across the grain.
In a small bowl mix all the ingredients together for the vinaigrette. Then, in a medium sized bowl, mix cabbage, carrots, and red pepper. Pour some of the vinaigrette on top of the cabbage mixture, sprinkle with salt, and toss. Taste for flavor and add more vinaigrette or salt as needed.
Using the same grill pan you used to cook the steak, warm up the flour tortillas. Keep them warm in by wrapping them in a cloth. To assemble, take a flour tortilla, and add some slaw, some sliced steak, and some avocado. Drizzle with additional vinaigrette.
***When I make this dish for my family, I usually offer the kids to make their own tacos with their favorite ingredients (maybe guacamole, salsa, shredded cheddar cheese, beans, or olives).