This is a Taco with a Thai twist. It packs a lot of flavor with not a lot of calories. This makes 4 servings at 2 tacos per each person. It is best to grill the steak outside on the BBQ but in the dead of winter with several inches of snow on the ground I have done it on an indoor grill.
You will need:
Steak:
1 tablespoon sugar
1 1/2 teaspoon minced peeled fresh ginger ( I would not try this with prepared ginger, use fresh)
1 1/2 teaspoon fish sauce
1/2 teaspoon chili garlic sauce
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1 lbs flank steak. trimmed
cooking spray
Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons fish sauce
2 garlic cloves, minced
3 cups packed angel hair slaw
2 cups packaged match-cut carrots
1/2 cup chopped fresh cilantro
8 (6 inches) fat-free tortillas
To prepare steak, combine first 6 ingredients in a large zip top bag. Add steak to bag; seal and marinate in refrigerator for 20 minutes; turning occasionally. I have found that 20 minutes in the fridge is not long enough. I let it go for about and hour.
Heat broiler or grill. Remove the steak from bag, discard marinade. Place steak on grill or broiler rack, cook for about 5 minutes on each side. Remove steak from grill and let stand for 5 minutes then cut into thin slices.
To prepare slaw combine lime juice and next 6 ingredients (though 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro) toss well to combine. Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortillas. Fold in 1/2; serve immediately.
ENJOY!!!!
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