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expresso olive oil rub Everyday avocado red onion corn tortillas hair kosher salt lime juice orange juice honey canola oil cilantro - roughly
Viewed: 58 - Published at: 5 years agoIngredients
- 1 1/2 pounds flank steak trimmed
- 16 ounces expresso and chili brine
- 1 tablespoon olive oil
- 2 tablespoons rub Everyday
- 1 avocado thinly sliced
- 1/2 red onion thinly sliced
- 12 corn tortillas 6-inch, warmed
- 10 ounces slaw angle hair
- 1/2 teaspoon kosher salt
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 teaspoon honey
- 1 1/2 tablespoons canola oil
- 1/2 cup chopped cilantro roughly
Method
- Brine flank steak according to package directions. Brush both sides of steak with oil and sprinkle with rub. Let sit at room temperature for 20 minutes.
- While steak is resting, toss slaw in a large bowl with salt. In a small bowl, whisk lime and orange juice, honey, and oil together. Season dressing with freshly ground black pepper and toss with slaw and cilantro; set aside until ready to serve.
- Preheat grill or grill pan medium high heat. Sear steak for 4-6 minutes per side, depending on desired doneness. Remove from grill and let rest for 10 minutes. Slice steak across the grain into thin slices. Divide steak evenly among tortillas, top with onion, avocado, and slaw. Serve immediately.
