Got To Be NC
Recipe by: Lisa Prince

This recipe and marinade would be a fun twist on steak fajitas too.  Just add some peppers and onions to the marinade before grilling.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 1 hour and 20 minutes
Meal Type: Entree
NC Ingredients: jalapeno, cilantro, beef, cabbage, tomato

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Ingredients

5
garlic cloves
2
large jalapeno chiles, seeded
1/2
cup canola oil
1
½ tsp. ground cumin
2
tsp. kosher salt divided
1/2
cup fresh lime juice, (about 5 limes)
1/2
cup cilantro, chopped
1
(1 ½ lb.) flatiron steak, trimmed (or your favorite cut of beef)
1/2
tsp. black pepper
8
(6 oz.) flour tortillas
1
cup shredded purple cabbage
1
avocado sliced
1/2
cup queso fresco cheese or cotija, crumbled
1
cup tomato chopped
Optional: sour cream, salsa, Pico de Gallo

Directions

Place garlic, jalapenos, oil, cumin, 1 ½ tsp. salt in a food processor on high until smooth. Stir in lime juice and cilantro. Reserve ¼ cup; chill in refrigerator until ready to use. Place steak in a Ziplock plastic bag and add remaining marinade. Seal bag and turn to coat. Marinate for no longer than 1 hour at room temperature.

Preheat grill to medium-high (400-450 degrees), or a grill pan over medium-high heat. Remove steaks from marinade, wiping excess from steaks. Discard marinade. Sprinkle steaks evenly on both sides with pepper and remaining ½ tsp. salt. Place steaks on oiled grates, and grill, uncovered, until medium rare, 7 to 8 minutes per side. Remove from grill and let rest 5 minutes.

Meanwhile, place tortillas on grates for 1 minute, flip over, top with cheese and grill 1 minute more. Toss cabbage with reserved marinade in a small bowl. Thinly slice the steak against the grain. Top tortillas with steak, cabbage, avocado, more cheese, fresh tomato and optional toppings.