Who doesn’t love a good party?! Us B. Perdy gals certainly do! When a dear friend of ours, Amy Garges, owner of Distinct Lifestyle Management, asked for some food help we could not say no. Amy was throwing a baby shower for her sis-in-law, who happened to be craving Mexican food. What came first to mind, was this recipe for flank steak tacos. Super fresh, full of mouth watering flavors and oh how good it smelled. So wish we could figure out a way y’all could smell all this yummy food! This flank steak taco was a hit by the mommy-to-me and party guests! I’m thinking it would be a win at your next celebration as well. Happy eating!
Flank Steak Tacos
- 1 flank steak
- 4 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup fresh lime juice
- 2 teaspoons honey
- 3 crushed cloves of garlic
For the Tacos:
- 4 cups of cabbage, chopped
- 6 carrots, grated
- one bunch of scallions, chopped
- 3/4 cup Greek yogurt
- 3 Tablespoons cilantro, chopped
- 3 Tablespoons fresh lime juice
- 1 teaspoon honey
- Pinch of salt
- For the marinade: slice shallow diagonal lines in the flank steak to allow the marinade to sink in further.
- Sprinkle salt, chili powder, garlic powder and onion powder equally over both sides of the steak and rub it in.
- In a bowl, whisk together the lime juice and honey.
- Place the steak in a large Ziploc bag, and pour the lime mixture and crushed garlic inside. Close the bag, and massage the steak to incorporate all the flavors together.
- Place in the refrigerator and let marinade for at least 4 hours, or overnight if desired.
- Grill the flank steak on both sides until the internal temperature reaches 130 degrees.
- Let the steak rest for at least 30 minutes before slicing. Once it has cooled some, slice it so that it can be ready to be made into tacos.
- Make your yogurt sauce by whisking the yogurt, honey, lime juice, cilantro and salt together in a bowl.
- To assemble each taco, place a few slices of flank steak in a small tortilla. Add cabbage, then the carrots, a sprinkling of green onions and a drizzle of yogurt sauce on top.
Enjoy! XO, Carrie
Recipe adapted from The Garlic Diaries