Name: Red Wine Marinated Flank Steak Tacos with Chipotle Crema and Green Cabbage Slaw
Cuisine: Mexican
Ingredients: 1-1/2 pounds of flank steak, extra fat removed; 1/2 cup red wine; 1/4 cup low sodium soy sauce; 2 Tablespoons neutral oil or olive oil; 2 teaspoons minced garlic; 3 cups thinly shredded green cabbage; 1 cup julienned carrots (matchstick size) or instead of slicing, use a peeler to make large shreds (should need less than 1 carrot); 1/2 cup chopped cilantro; 2 Tablespoons lime juice; 1 teaspoon neutral oil or olive oil; 1/2 teaspoon kosher salt; 1/3 cup 2% plain greek yogurt; 1/4 teaspoon adobo sauce from chipotle chile can; 1/2 teaspoon lime juice; 1/4 teaspoon kosher salt; 12 corn tortillas; 2 avocados, cut into slices

Red Wine Marinated Flank Steak Tacos with Chipotle Crema and Green Cabbage Slaw

red wine marinated flank steak tacos with slaw and chipotle crema

Print Recipe

Don’t be shy to marinate this steak for up to 24 hours. The red wine flavor really comes out! Also, spring for good quality tortillas because they make a huge difference in the overall taco experience.
I don’t have an outdoor grill so I must rely on my broiler. If you cook your steak on the grill, the cooking time should be about the same as cooking in the broiler.

Author: TastyBalance Nutrition
Yield: Makes about 12 tacos 1x
Category: Entree
Cuisine: Mexican

Ingredients

Scale

Steak Marinade

1–1/2 pounds of flank steak, extra fat removed
1/2 cup red wine
1/4 cup low sodium soy sauce
2 Tablespoons neutral oil or olive oil
2 teaspoons minced garlic

Slaw

3 cups thinly shredded green cabbage
1 cup julienned carrots (matchstick size) or instead of slicing, use a peeler to make large shreds (should need less than 1 carrot)
1/2 cup chopped cilantro
2 Tablespoons lime juice
1 teaspoon neutral oil or olive oil
1/2 teaspoon kosher salt

Chipotle Crema

1/3 cup 2% plain greek yogurt
1/4 teaspoon adobo sauce from chipotle chile can
1/2 teaspoon lime juice
1/4 teaspoon kosher salt

12 corn tortillas
2 avocados, cut into slices

Instructions

Marinate steak

In a large bowl or in a large ziplock bag, combine the red wine, soy sauce, oil, and garlic. Add steak to bowl or bag and cover or seal. Allow steak to marinate in fridge overnight, or for at least 8 hours. You can even marinate steak for 24 hours if desired.

Slaw

Add the cabbage, carrots, cilantro, lime juice, oil and salt to a medium bowl. Stir to combine.

Chipotle Crema

In a small bowl, combine the yogurt, adobo sauce, lime juice and salt.

Cook the steak

Place oven rack about 6 inches from top of oven. Preheat oven to broil setting (high setting if you have multiple settings).
Cover a sheet pan or broiler pan with foil. Lift steak out of marinade and place on top of the foil lined sheet pan.
Place pan in oven and cook for 4-6 minutes on one side. Flip steak over to other side and broil for 4-6 minutes more.
Remove from oven and allow to rest for 5-10 minutes.
When the steak is inserted with an instant read thermometer, medium rare will be about 135 degrees F.
On a cutting board, slice steak very thinly against the grain. A pool of juices will have formed on the sheet pan. Place steak slices in the juices.

Make the tacos

Warm corn tortillas by placing over gas burner on stove for a few seconds on each side, on the grill, or in the microwave for about 20 seconds.
Spread 1 teaspoon of chipotle crema on the tortilla. Top with about 1 to 1-1/2 ounces of steak, 2 slices of avocado and about 2 Tablespoons of slaw.

Notes

If pomegranates are in season, add them to the slaw. They add fantastic flavor!

Keywords: tacos, flank steak, beef, main course, entree, nut free

Find it online: https://tastybalancenutrition.com/recipe/flank-steak-tacos/