Flank Steak Tacos with Cilantro Lime Yogurt Sauce
- Prep Time: 4 hours 20 mins
- Cook Time: 15 mins
- Total Time: 4 hours 35 mins
- Yield: 8 tacos 1x
Ingredients
Scale
- 1 flank steak
- For the marinade:
- 4 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup fresh lime juice
- 2 teaspoons honey
- 3 crushed cloves of garlic
- For the tacos:
- 4 cups cabbage, thinly sliced
- 6 carrots, grated (about 1 cup)
- One bunch scallions, thinly sliced
- For the yogurt sauce:
- 3/4 cup Greek yogurt
- 3 tablespoons chopped cilantro
- 3 tablespoons lime juice
- 1 teaspoon honey
- 1 pinch salt
Instructions
- To marinade the flank steak, first slice shallow diagonal lines about 2 inches apart across both sides of the steak so the marinade can sink in further
- Sprinkle the salt, chili powder, garlic powder, and onion powder equally over both sides of the steak and rub everything in
- In a bowl, whisk together lime juice and honey
- Place the flank steak in a large zip lock bag and pour in the lime mixture. Add your crushed garlic
- Close the bag and massage the marinade into the meat for about 10 seconds
- Place in the fridge to marinade for 4 hours (or longer if you desire)
- Heat a grill pan over medium to medium high heat with coconut oil (canola or vegetable can be substituted)
- Grill the flank steak on both sides until the internal temperature reaches 130 degrees – it will continue cooking once you remove it from the heat and it is important not to overcook flank steak or it will be tough!
- Let the steak rest for at least 5 minutes
- Meanwhile, slice your cabbage, scallions, and cilantro. Grate your carrots. Set aside
- Make your yogurt sauce by whisking the yogurt, honey, lime juice, cilantro and salt together in a bowl
- To assemble, place some cabbage and carrots into each tortilla, followed by a few slices of flank steak, the yogurt sauce, and top it off with some green onions