So, last night I served my husband half a seared flank steak and decided to keep the other half for these tacos. They had a nice crunch and were tasty, not spectacular, but definitely crunchy and tasty. Lunchworthy.
Ingredients:
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon brown sugar
- leftover (rare) flank steak sliced thinly (about 12 ounces)
- 1/4 cup mayonnaise
- 2 teaspoons hot sauce (Sriracha is fine, and seemingly very trendy, but any hot sauce will do)
- 2 baby cucumbers sliced
- 1/4 cup sliced scallions
- 1/2 cup of raw julienned carrots
- a small amount of red cabbage finely sliced
- 6 small corn tortillas, warmed
Instructions:
Wrap the tortillas in aluminum foil and place in a 250 degree F. oven until warmed through. Alternatively, you can warm each tortilla individually in a skillet on the stove.
Combine the soy sauce and brown sugar in a small bowl. Pour half the dressing over the already cooked and sliced steak. Reserve the remaining dressing.
Then combine the mayonnaise and hot sauce in a small bowl.
Quickly re-heat the leftover steak in a non-stick skillet.
Divide the steak, carrots, scallions and sliced cucumber and cabbage between the warmed tortillas. Spoon on as much of the spicy mayo as you prefer and drizzle with a smidge of the reserved dressing (or not). Then roll 'em up and serve.
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| Tortillas ready to pop in the oven. They appear to be floating over the countertop towards the oven....that's what happens in my magical kitchen. |
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| Now lunchworthy |
