Steak Tacos with Homemade Tortillas & Cilantro Slaw
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Steak Tacos with Homemade Tortillas & Cilantro Slaw
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We have tacos for dinner at least once a week, with different proteins, veggies, and other toppings to make it different. They’re perfect for everyone in my family to get something they love to eat without me needing to make different meals for everyone. For this recipe, I made a gorgeous grilled ribeye with an herby slaw and homemade tortillas (because we didn’t have any store-bought at home and I craved tacos enough to make them from scratch). Store-bought is also fine.
Ingredients
For the steak
- 1 lb. ribeye
- ½ teaspoon salt
- 1/4 teaspoon black pepper
-
1 tablespoon avocado oil or another neutral oil
For the slaw
- ½ head green cabbage
- ½ head red cabbage (½ of each head or 1 whole cabbage)
- ¼ cup fresh cilantro
- For the dressing:
- ¼ cup olive oil
- Juice of 2 lemons
- 2 tablespoons Dijon mustard
- 1 garlic clove, grated with a microplane
- ¼ cup nutritional yeast
- 1 teaspoon salt
- ¼ teaspoon pepper
-
2 teaspoons honey
For the tortillas (store-bought is also fine)
- 2 cups bread flour
- 1 teaspoon salt
-
3 tablespoons avocado oil
-
Avocado slices, to serve
Directions
Make the steak.
Preheat the oven to 275°F.
Pat the ribeye dry with a paper towel and season with salt and pepper on both sides.
Place the ribeye on a baking sheet lined with parchment paper.
Bake for 15 minutes. While the steak is in the oven, heat the avocado oil in a frying or cast iron pan over medium heat.
Remove the steak from the oven and sear on the pan for 1 minute on each side to form a nice crust.
Take the steak off the pan and let rest for 10 minutes.
Make the slaw.
Use a peeler or mandoline to shred the cabbage. If you have extra bits you can't get to with a peeler, chop it into small pieces.
Add the cabbage to a large bowl. Rinse and chop the cilantro and add it to the bowl.
Whisk together all the dressing ingredients except the honey.
Pour in the honey gradually as you combine all the other ingredients so it gets evenly mixed.
Coat the slaw in dressing and let sit for at least 5 minutes.
Make the tortillas.
Combine the flour, salt, and avocado oil in a bowl.
Stir in ⅔-1 cup water, at room temperature, until it reaches a dough-like consistency.
Turn the dough out on a lightly floured surface and knead about 10 times, until no flour streaks remain and the dough is springy.
Divide the dough into 16 balls. Cover the dough balls with a damp towel to prevent them from becoming dry.
Heat a stainless steel pan over medium-high heat.
Working with one dough ball at a time, roll it out until it’s an 8-10” round.
Place the dough on the hot pan and cook for 1 minute per side, until golden brown circles form but it’s still pliable.
Repeat for each ball of dough. As you finish, wrap the cooked tortillas in a dry towel to stay warm.
To make the tacos, slice the ribeye and pile the steak and cilantro slaw on the tortillas. Top with avocado slices.
