Steak Tacos With Chipotle Slaw Avocado Salsa David Venable Recipe 455

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

Steps:

• Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
• Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
• Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
• Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
• To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

BAJA AVOCADO TACOS WITH CHIPOTLE CREMA & PICKLED SLAW

Steps:

• First, make the batter. Mix the flour, garlic, lime zest, white pepper, cumin and a pinch of salt in a large bowl. Whisk in the beer until you have a smooth batter, then set aside until needed.
• For the slaw, combine the radishes, cabbage, red onion and coriander in a bowl. Whisk the vinegar, sugar or honey and a pinch of salt in another bowl. Pour over the veg, toss thoroughly and set aside.
• To make the crema, put all the ingredients in a blender or mini chopper and blitz until smooth.
• Heat the coconut oil in a saucepan with high sides. Drop in some batter after a few mins - if it sizzles and turns golden brown quickly, the oil is ready. Dip the avocado slices in the batter, shake off the excess and fry, one or two at a time for 30 secs or until lightly golden and crispy. Remove from the oil, drain on kitchen paper and season with salt.
• Warm the tortillas on both sides for 1-2 mins in a griddle or non-stick frying pan, then divide the slaw between them. Top with the avocado, drizzle over the crema and garnish with coriander leaves.

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE

Steps:

• Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
• Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
• Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

GRILLED STEAK TACOS WITH AVOCADO SALSA

Steps:

• Heat a grill pan. Grill the jalapeños until charred. Stem and seed the jalapeños; finely dice 2 of them. Thinly slice the remaining jalapeño and reserve on a platter.
• In a saucepan, heat 2 tablespoons of olive oil. Add the diced jalapeños and onion and the garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer to a bowl and let cool. Stir in the avocado, cilantro, and lime juice; season with salt and pepper.
• Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.
• Oil the steak; season with salt and pepper. Grill over moderately high heat, turning once, 8 minutes for medium-rare. Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with the accompaniments.

STEAK TACOS WITH CHIPOTLE SLAW & AVOCADO SALSA (DAVID VENABLE) RECIPE - (4.5/5)

Steps:

• To prepare the steak, first make a marinade with the garlic, cilantro, lime juice, olive oil, salt, pepper, jalapeño, and chili powder. Combine the ingredients in the bowl of a food processor and process until finely minced. Place the flank steak in a large zip-top plastic bag, pour in the marinade, and squeeze out any excess air before sealing. Allow the steak to marinate in the refrigerator for at least two hours; do not exceed 8 hours. To prepare the slaw, combine the sour cream, milk, chipotle pepper, and vinegar in a large bowl and whisk until combined. Add the cabbage and stir until it's completely coated with dressing. To prepare the salsa, combine all the ingredients in a medium-sized bowl; toss until combined. (If kept refrigerated, this can be made up to 2 hours prior to serving.) To make the tacos, preheat the grill and set the temperature to medium-high. Grill the steak for 8 minutes on each side, or until your desired degree of doneness. Let it rest for 10 minutes before cutting, diagonally across the grain, into thin slices. Place 4-5 slices of steak in a taco shell, top with approximately a quarter cup of salsa and the same amount of slaw. Fold up the shell and enjoy!

GRILLED STEAK TACOS WITH CHIPOTLE CREAM AND CHIMICHURRI

Steps:

• For the chimichurri: While the steak rests, place the cilantro leaves, onion, remaining 4 cloves garlic, juice of 1 lime, and remaining 1/3 cup vinegar to a blender and puree until combined. With the blender on low speed, drizzle in the remaining 1/4 cup olive oil in a slow stream. Remove the sauce from the blender and stir in the red pepper flakes and salt, to taste.
• For the chipotle cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and pinch of salt.
• Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper, and Dijon mustard in a resealable bag. Rub the ingredients into the meat and place in the refrigerator to marinate for 2 hours.
• After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside.
• Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes on each side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes, before thinly slicing across the grain.
• To serve, top each warm tortilla with some mixed greens and sliced steak. Drizzle with the chimichurri and chipotle cream.
• Servings: 4 to 6 tacos