Apr 22

Healthy One Pan Dinners: Steak Tacos

The best set-it-and-forget-it meal for taco lovers. Flank steak is one of the leanest cuts of beef, yet it’s still incredibly flavorful and fall-apart tender when slow cooked. This is a great make-ahead recipe for busy weeknight any time of year. Healthy One Pan Dinners will be released June 9th – pre-order your copy here.

Flank Steak Tacos with Charred Corn Salsa

Yield: 6 servings

Juice of ½ orange

1 garlic clove, finely chopped

1 tsp honey

1 tsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1 tsp kosher salt

½ tsp chili powder

½ tsp black pepper

2½ lb flank steak

1 yellow onion, sliced

For the salsa

2 ears of corn, cooked* (see note)

1 roasted red pepper, chopped

1 medium tomato, seeded and chopped

3 tbsp finely chopped red onion

Juice of 1 lime

2 tsp olive oil

½ cup chopped fresh cilantro

½ tsp kosher salt

3 dashes hot sauce

12 (6-inch) corn tortillas

To serve: Greek yogurt, Diced avocado, Lime wedges

 

In a small bowl, combine the orange juice, garlic, honey, olive oil, cumin, smoked paprika, salt, chili powder and black pepper.

Place the flank steak and onion in the slow cooker and pour the sauce over top. Using tongs, turn the meat over a couple of times to ensure it is fully coated in sauce. Cover and set to slow cook on LOW for 8 hours.

To prepare the salsa, place the corn directly oven an open flame on a gas burner on medium-high heat or under the broiler for 2 to 3 minutes per side or until charred as desired. Set aside to cool slightly.

Once the corn is cool enough to handle, cut the kernels from the cob and place in a medium bowl. Add the roasted red pepper, tomato, red onion, lime juice, olive oil, cilantro, salt, and hot sauce. Stir and set aside.

When cook time is up, remove the slow cooker lid and drain away the cooking liquid, reserving about 1/3 cup. Shred the meat, adding back small amounts of the cooking liquid as desired.

Serve on warmed tortillas with charred corn salsa and Greek yogurt, avocado, and lime, if desired.

*note: Substitute frozen corn, defrost and char in a dry skillet over high heat

 Nutrition per serving (2 tacos with salsa)

Calories: 485; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 123mg; Sodium: 323mg; Total Carbohydrate: 37g; Dietary Fiber: 5g; Sugars: 6g; Protein: 45g

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