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!
