Santa Monica Street Tacos

Ingredients

• 1 lb Flank Steak (Or skirt steak, trimmed of excess fat. Sirloin can be substituted.)
• 6 count White Corn Tortillas (Small, street taco size (4-inch diameter). Adjust amount based on preference - up to 9 may be needed.)
• 2 cups Red Cabbage (Finely shredded)
• ½ medium White Onion (Finely diced)
• 2 tablespoons Cilantro Lime Vinaigrette (Adjust to taste. Store-bought or homemade (cilantro, lime juice, olive oil, honey/agave, salt, pepper).)
• 2 tablespoons Taco Seasoning (Your favorite blend, store-bought or homemade (chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, pepper).)
• As needed Lime Wedges (For serving (optional))
• 2 tablespoons Fresh Cilantro (Chopped, for garnish (optional))

Instructions

1. Season the flank steak generously with taco seasoning, ensuring all surfaces are coated. Press the seasoning into the steak for better adhesion.
2. Cook the steak to your desired doneness using your preferred method:
3. Grilling: Preheat grill to medium-high heat. Grill for 3-4 minutes per side for medium-rare.
4. Pan-Searing: Heat a cast iron skillet over high heat with a tablespoon of oil. Sear for 2-3 minutes per side for medium-rare.
5. For best tenderness, medium-rare to medium is recommended. Aim for an internal temperature of 130-140°F (54-60°C) for medium-rare.
6. Let the steak rest for 5-10 minutes on a cutting board to allow the juices to redistribute. Tent loosely with foil to keep warm. This step is crucial for a more tender and flavorful taco.
7. Mince the steak into small, bite-sized pieces, about ¼-inch in size. The smaller the pieces, the easier they will be to eat in the tacos.
8. Warm the corn tortillas using your preferred method:
9. Dry Skillet: Heat a dry skillet over medium heat. Warm tortillas for 15-20 seconds per side until pliable.
10. Open Flame: Pass each tortilla directly over a gas stovetop flame for a few seconds per side, flipping frequently to prevent burning.
11. Microwave: Wrap tortillas in a slightly damp paper towel and microwave for about 30 seconds.
12. Assemble the tacos by placing a portion of the minced steak (about 2-3 tablespoons) onto each warm tortilla.
13. Top with shredded red cabbage (about ¼ cup), diced white onion (about 1 tablespoon), and a generous drizzle of cilantro lime vinaigrette (about 1 teaspoon per taco).
14. Garnish with fresh cilantro and a squeeze of fresh lime juice, if desired.
15. Serve immediately and enjoy!