Name: Smoky Green Chile Steak Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 1/2 lbs. skirt or flat iron steak, patted dry; 2 teaspoons olive oil; 2 tablespoons all purpose spice blend, divided in half; 1 red/yellow or orange bell pepper, sliced in half (or 4 lunch box peppers); 2 cups shredded cabbage; 1/2 head romaine, shredded; 1 small bunch cilantro, roughly chopped, divided; 1/3 grated cheese of your choice (I used crumbled cotija in this recipe); 1 4 oz. can green chiles, diced; 6-8 corn tortillas; lime, jalapeno and cilantro to garnish; 1/2 cup Greek yogurt (or sour cream); juice from 1 lime; 1 jalapeno, roughly chopped; 1 small bunch cilantro, roughly chopped; pinch of salt and black pepper

Description

These smoky green chile steak tacos are packed with grilled steak, roasted peppers, crunchy slaw, and creamy jalapeño lime sauce. An easy gluten-free dinner ready in 20 minutes.

Ingredients

Units Scale

1 1/2 lbs. skirt or flat iron steak, patted dry
2 teaspoons olive oil
2 tablespoons all purpose spice blend, divided in half
1 red/yellow or orange bell pepper, sliced in half (or 4 lunch box peppers)
2 cups shredded cabbage
1/2 head romaine, shredded
1 small bunch cilantro, roughly chopped, divided
1/3 grated cheese of your choice (I used crumbled cotija in this recipe)
1 4 oz. can green chiles, diced
6-8 corn tortillas
lime, jalapeno and cilantro to garnish

Jalapeno Lime Sauce

1/2 cup Greek yogurt (or sour cream)
juice from 1 lime
1 jalapeno, roughly chopped
1 small bunch cilantro, roughly chopped
pinch of salt and black pepper

Combine all ingredients in a blender or small bowl. Blend on high until smooth or simply mix with a spoon to reach desired texture.

Cook Mode Prevent your screen from going dark

Instructions

Heat up your grill on high heat. Drizzle the olive oil all over the steak and sprinkle 1 tablespoon of the all purpose spice blend on both sides of the steak. Let it sit at room temperture while the grill heats up. When the grill is nice and hot, grill the steak and pepper(s) for 4 minutes on each side (timing will depending on how thick your steak is. I like it medium rare but cook to your liking). Remove the steak and peppers from the grill and let sit while you prep everything else.
Prep your toppings – clean and cut the romaine lettuce and chop the cilantro. Combine the shredded cabbage, romaine and cilantro together in a small bowl. Grate or crumble your cheese. Mix together the Jalapeno Lime Sauce in a small bowl.
When the steak has rested at least 5 minutes, cut into small bite sized pieces (about 1/2 inches) and place in a bowl. Slice up the grilled pepper and add in the bowl with the steak and the green chiles. Sprinkle in the remaining 1 tablespoon of all purpose spice blend. Toss to combine.
To assemble the tacos, heat your tortillas on your stove top, add a small amount of the lettuce mixture, a spoonful of the steak and peppers and top with cheese. Serve with the Jalapeno Lime Sauce.

Prep Time: 10
Cook Time: 10
Category: Dinner
Method: Grilling
Cuisine: Mexican