Asian Steak Street Tacos
Looking to shake up taco night? Start by marinating Flank Steak overnight in a savory Asian blend, then grill, slice and serve in warm tortillas with quick-pickled veggies.
Cook Time: 30 Minutes
Servings: 12
Ingredients: 10
Ingredients
Marinade:
Preparation
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Step 1
Combine 3 tablespoons rice vinegar and remaining marinade ingredients in small bowl. Reserve 1/4 cup marinade mixture for serving. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
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Step 2
Meanwhile, combine cucumbers, carrots and 1/2 cup rice vinegar in medium bowl. Cover and refrigerate until ready to use.
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Step 3
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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Step 4
Drain vegetable mixture; discard liquid. Carve steak lengthwise in half, then crosswise into thin slices. Top tortillas evenly with steak slices and vegetables. Drizzle with reserved marinade and sprinkle with green onions, if desired.
Nutrition Information
159 Calories
1g SAT FAT
14g PROTEIN
1.2 mg IRON
2.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using flank steak: 159 Calories; 36 Calories from fat; 4g Total Fat (1 g Saturated Fat; 1 g Monounsaturated Fat;) 33 mg Cholesterol; 205 mg Sodium; 17 g Total Carbohydrate; 1.8 g Dietary Fiber; 14 g Protein; 1.2 mg Iron; 5.5 mg NE Niacin; 0.3 mg Vitamin B6; 0.7 mcg Vitamin B12; 2.5 mg Zinc; 13.8 mcg Selenium; 47.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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