You may also like
Categories:
cooking spray chili powder brown sugar ground cumin unsweetened cocoa salt flank steak red bell pepper yellow bell pepper cider vinegar extra-virgin olive oil honey julienne-cut jicama radicchio cilantro corn tortillas lime
Viewed: 12 - Published at: 5 years agoIngredients
- Cooking spray
- 2 teaspoons chili powder
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon unsweetened cocoa
- 1/2 teaspoon salt, divided
- 1 (12-ounce) flank steak, trimmed
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tablespoon cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey mustard
- 1 cup julienne-cut jicama
- 1 cup thinly sliced radicchio
- 1/4 cup cilantro leaves
- 8 corn tortillas
- 1 small lime, cut into 8 wedges
Method
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine chili powder, sugar, cumin, cocoa, and 3/8 teaspoon salt; rub spice mixture evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes; cut across the grain into thin slices. Cut bell peppers into quarters; discard seeds and membranes. Add bell peppers to pan; cook for 4 minutes on each side. Cut into thin slices.
- Combine remaining 1/8 teaspoon salt, vinegar, oil, and mustard in a medium bowl, stirring with a whisk. Add jicama, radicchio, and cilantro to bowl; toss to coat.
- Heat tortillas in grill pan coated with cooking spray 30 seconds or until lightly charred. Divide beef, bell peppers, and jicama mixture evenly among tortillas; serve with lime wedges.
- MyRecipes is working with
- , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
