Cold Steak Tacos

I made cold steak tacos, roughly inspired by Cooking Light magazine. From their June issue, I combined the flank steak taco recipe (vageuly followed) with the coleslaw for a catfish sandish, and tada! Cold steak tacos that were amazing and good for summer and the heat.

Steak

1 hour ahead of time mix

• 2 tablespoons vegetable oil
• 1 tablespoon dried ground peppers (I have a jar of an assortment all ground up together)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 cloves minced garlic

Rub that into a flanksteak and put the steak back in the fridge for an hour. When that hour is up, throw on the grill on high for 6-10 minutes on each side. Keep it juicy. Slice it thin to make it go farther and to make it more easily distributable in wraps.

Mushrooms and Onions

• 1 tablespoon oil
• 1/4 cup red onion chopped
• 1/4 cup chopped mushrooms

Warm the oil in a skillet, throw the onions on. When the onions soften a bit, throw the mushrooms on. Don't really cook it down, just warm and soften a bit and pull it off the heat so it can cool.

Coleslaw

• 4 tablespoons lime juice
• 1 tablespoon honey
• 1/3 cup sour cream
• 2 cups bagged coleslaw mix (cabbage and carrots and whotnot)
• 1 cup fresh cilantro

Mix the first three ingredients, then toss in the second two.

Cheese

• grate some cheese of your choice (I used pepperjack)

Tortilla

• Whatever kind you like (I used spinach wraps)

 Wrap everything up together in one neat little bunch and eat. Yum!