Mexican · Serves 2
with Spicy Slaw, Marinated Cucumber & Peanuts
Everything tastes better in taco form. Case in point: this marvelous mash-up! Steamy flour tortillas are filled with sweet soy glazed steak, creamy cabbage slaw, lime-pickled cucumber, and peanuts. The best part (besides digging in)? They’re ready in a jiff (just 20 minutes!) and couldn’t be easier to whip up. Taco’bout a weeknight win.
Wash and dry all produce.
Trim and thinly slice cucumber crosswise into rounds. Halve lime.
In a small bowl, combine cucumber, juice from lime halves, and a pinch of salt. Set aside to pickle.
Roughly chop peanuts.
In a large bowl, combine mayonnaise and chili sauce.
Add cabbage and toss to coat. Season with salt and pepper.
Pat diced steak* dry with paper towels.
Heat a drizzle of oil in a large pan over high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes.
Reduce heat to medium, then pour in sweet soy glaze. Cook until glaze has thickened, 1-2 minutes. Taste and season with salt and pepper. Turn off heat.
While steak cooks, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with steak, slaw, pickled cucumber (draining first), and peanuts. Serve.
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