Steak Tacos with Cilantro Slaw and Avocado Cream

Sima Kazarnovsky Sima Kazarnovsky
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I imagine that if I ordered a taco on the streets of Mexico, this is what it would taste like. I’ve never been to Mexico, so it’s possible I’m totally off with my assessment. That being said, this is a nice change from the typical shredded lettuce and saucy beef tacos — which are also super yummy, but serve a different purpose. This taco is light, fun, and colorful. Even as I eat it with the heat turned up in my apartment, I think of sun-soaked streets and the cheerful brightness of summer.

 

Yields 8 tacos

40m 8
Easy Meat

Contains: Gluten, Soy, Wheat, Egg

Directions

Prepare the London Broil

  1. Preheat grill or set oven to broil.

  2. Combine olive oil, soy sauce, brown sugar, and spices and smear over the meat.

  3. Grill the steak for four minutes on each side or broil in the oven for four minutes on each side.

To Serve

  1. Combine all the slaw ingredients in a bowl.

  2. Mix the avocado cream ingredients and blend until mostly smooth with an immersion blender. (Leave some chunks for best results.)

  3. Grill the tortillas for two to three minutes each side.

  4. Add London broil, chopped tomatoes and cilantro, cilantro slaw, and avocado cream.

Credits

Description:

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti

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2 Comments

Blimi Orlansky •
evelyn •

thank you.