Happy Monday Friends! Did you ever see the movie “European Vacation?” Chevy Chase is driving in a hectic roundabout in London and he can’t seem to change lanes. He goes round and round pointing out Big Ben and Parliament until the point of hysteria. As he’s laughing/crying/having a nervous breakdown, he mutters, “I just can’t seem to get left!” During quarantine, I’m starting to feel like Chevy. I keep saying I’m going to email you consistently, but I can’t seem to get organized! The struggle is real, Folks.
So please humor me today and pretend it’s Sunday. Going forward, I’ll share a new recipe with you every Sunday. And on Thursdays, I’ll share my meal planning strategy for the next week!
This week, it’s my Steak Tacos with Cabbage Slaw, Mango Salsa, and Chipotle Mayo. This recipe is flexible! You can make the mango salsa yourself or substitute ready-made salsa like I often do. The marinade is absolutely delicious but if you don’t have time to make it, simply grill your steak with olive oil, salt and pepper. And the chipotle mayo is the best little hack for adding tons of flavor with little effort. Make a double batch and use it later to spread on sandwiches or other tacos.
No matter where you are in the world and what level of quarantine you’re experiencing, I hope amandahaascooks can make your week a little easier!
STEAK TACOS
Ingredients
STEAK TACOS
- 1⁄4 cup [60 ml] fresh orange juice
- 3 Tbsp fresh lime juice
- 1 1 chipotle chile in adobo
- 1 Tbsp adobo sauce
- 2 Tbsp honey
- 2 garlic cloves, grated
- 2 tsp ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 lb skirt steak
- Olive oil
- Eight to twelve 6 in [15 cm] corn tortillas
CABBAGE SLAW
- 1⁄2 head purple cabbage, thinly sliced
- 2 Tbsp extra-virgin olive oil
- 2 tsp fresh lime juice
- 2 tsp tsp honey
- Kosher salt
- Freshly ground black pepper
MANGO SALSA
- 2 mangoes, diced
- 1 red onion, diced
- 1 jalapeño, diced
- 1 Tbsp fresh lime juice
CHIPOTLE MAYONNAISE
- 1⁄2 cup mayonnaise
- 2 tsp adobo sauce
Instructions
- To make the steak tacos: In a large bowl, combine the orange juice, lime juice, chipotle chile and adobo sauce, honey, garlic, and cumin. Season with salt and pepper. Add the steak and turn to coat with the marinade. Refrigerate for 1 hour.To make the cabbage slaw: Combine the cabbage, oil, lime juice, and honey in a medium bowl, and season with salt and pepper; toss to coat. Refrigerate until ready to use, at least 20 minutes. To make the mango salsa: Combine the mangoes, onion, jalapeño, and lime juice in a medium bowl, and toss to coat. Refrigerate until ready to use, at least 20 minutes.To make the chipotle mayonnaise: Mix the mayonnaise and adobo sauce together in a small bowl.Heat a large skillet or grill pan over medium-high heat, and brush with oil. Sear the steak until the internal temperature reaches 130°F [55°C] for medium-rare, about 3 minutes per side. Transfer the steak to a cutting board, and let rest for 10 minutes. Meanwhile, heat the tortillas on the skillet or grill pan over medium heat until warmed. Cut the steak into 1/2 in [12 mm] slices. Fill each tortilla with about 2 oz [55 g] of steak, a dollop of chipotle mayo, and a spoonful each of cabbage slaw and mango salsa. Serve immediately.Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019
