Heart Healthy Steak Tacos with Carrot Slaw Recipe

                   
Tender marinated beef is topped with a lively ginger carrot slaw in this steak taco recipe. Rice vinegar and chopped scallions add a flavorful bite to this gluten-free favorite.
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Ingredients
Recipe yields 8 servings
2 Tbsp sugar plus 1 tsp sugar
1/4 cup reduced-sodium soy sauce or tamari (gluten free if needed)
2 Tbsp white wine
4 garlic cloves, finely minced
1 Tbsp sesame oil plus 1 tsp sesame oil
1 Tbsp fresh lime juice plus 1 tsp fresh lime juice
1 lb flank steak, cut across the grain into very thin slices
2 tsp rice vinegar
3 scallions, sliced
2 carrots, peeled and shaved
1/8 tsp crushed red pepper flakes or chili paste
2 Tbsp chopped fresh cilantro
1 tsp minced fresh ginger
8 corn tortillas, warmed (6-inch each)
2 Tbsp toasted sesame seeds
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Helpful how to videos
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Directions
Step 1

In a large, shallow dish, combine 2 tablespoons of the sugar, soy sauce, white wine, garlic, 1 tablespoon of the sesame oil and 1 tablespoon of the lime juice, stirring to dissolve the sugar. Add the flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours, or overnight.

Step 2

In a medium bowl, mix together the vinegar and the remaining 1 teaspoon of the sugar. Add the scallions and set aside for 15 minutes. Add the carrots, red-pepper flakes, cilantro, the remaining 1 teaspoon of the sesame oil, the remaining 1 teaspoon of the lime juice and ginger. Set aside.

Step 3

Preheat grill to medium-high heat.

Step 4

Remove steak from marinade, and discard marinade. Grill the steak slices until browned and medium-rare, about 30 seconds per side, or until desired doneness. Divide steak among tortillas and top with carrot mixture and sesame seeds.

Time: 30 minutes
Servings: 8
Calories: 208
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 taco
Per serving:
calories:208
total fat:9g
sat fat:2g
cholesterol:31mg
sodium:324mg
total carb:14g
fibers:2g
proteins:17g

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Heart Healthy Steak Tacos with Carrot Slaw Recipe

Ingredients
Recipe yields 8 servings
2 Tbsp sugar plus 1 tsp sugar
1/4 cup reduced-sodium soy sauce or tamari (gluten free if needed)
2 Tbsp white wine
4 garlic cloves, finely minced
1 Tbsp sesame oil plus 1 tsp sesame oil
1 Tbsp fresh lime juice plus 1 tsp fresh lime juice
1 lb flank steak, cut across the grain into very thin slices
2 tsp rice vinegar
3 scallions, sliced
2 carrots, peeled and shaved
1/8 tsp crushed red pepper flakes or chili paste
2 Tbsp chopped fresh cilantro
1 tsp minced fresh ginger
8 corn tortillas, warmed (6-inch each)
2 Tbsp toasted sesame seeds
Directions
Step 1

In a large, shallow dish, combine 2 tablespoons of the sugar, soy sauce, white wine, garlic, 1 tablespoon of the sesame oil and 1 tablespoon of the lime juice, stirring to dissolve the sugar. Add the flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours, or overnight.

Step 2

In a medium bowl, mix together the vinegar and the remaining 1 teaspoon of the sugar. Add the scallions and set aside for 15 minutes. Add the carrots, red-pepper flakes, cilantro, the remaining 1 teaspoon of the sesame oil, the remaining 1 teaspoon of the lime juice and ginger. Set aside.

Step 3

Preheat grill to medium-high heat.

Step 4

Remove steak from marinade, and discard marinade. Grill the steak slices until browned and medium-rare, about 30 seconds per side, or until desired doneness. Divide steak among tortillas and top with carrot mixture and sesame seeds.

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