Steak Tacos with Crunchy Slaw
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Steak Tacos with Crunchy 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 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 are 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
- 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
Directions
- 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.
While the steak cooks, make the slaw.
- Use a peeler 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.
For homemade 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.
What You'll Need
- For the slaw, you can use 1 small head of red cabbage or green cabbage if you don’t want to do half of each. You could also sub for thinly sliced romaine if you prefer, just dress it right before serving so it doesn’t get soggy.
- If cilantro’s not your thing, swap with parsley so you still get an herby flavor.
- Swap lemon juice with lime juice.
- To make them gluten-free, use store-bought corn tortillas (most are naturally GF, but make sure to check because some have added flour).
- If you don’t like or have nutritional yeast, leave it out. If you still want the cheesy flavor it gives, grated cotija gives a similar flavor (but isn’t dairy-free).
- You can use all-purpose flour instead of bread flour.
What You'll Need
