Achiote Flank Steak with Apple and Jicama Slaw

Photo: Alex Farnum; Styling: Kevin Crafts

This seasoning rub is an easy homemade version of achiote paste, a rusty-red Mexican seasoning blend based on annatto seed (also called achiote). It's especially popular in the Yucatán.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 503
  • Calories from fat: 42%
  • Protein: 34g
  • Fat: 24g
  • Saturated fat: 6.6g
  • Carbohydrate: 40g
  • Fiber: 9g
  • Sodium: 395mg
  • Cholesterol: 97mg


  • 2 tablespoons ground annatto seeds (achiote)*
  • 1 tablespoon chopped fresh oregano leaves
  • 1 teaspoon smoked sweet Spanish paprika*
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 tablespoons vegetable oil, divided
  • 6 tablespoons lime juice, divided
  • 1 flank steak (1 1/4 lbs.)
  • 8 corn tortillas
  • 12 ounces jicama, peeled, cut into matchsticks
  • 1 large Granny Smith apple, thinly sliced
  • 1/2 cup cilantro leaves and sprigs


  1. 1. Heat a grill to high (450° to 550°). Mix annatto, oregano, paprika, garlic, and 1/4 tsp. each salt and pepper. Rub 1 1/2 tbsp. oil and 2 tbsp. lime juice over steak and sprinkle both sides with spice mixture.
  2. 2. Grill steak, turning once halfway through, 4 minutes total for medium. Let rest 10 minutes. Warm tortillas on the grill, about 45 seconds each, and wrap in foil to keep warm.
  3. 3. Combine jicama, apple, cilantro, and remaining 1/4 tsp. each salt and pepper, 1 1/2 tbsp. oil, and 1/4 cup lime juice in a bowl. Slice steak crosswise. Serve slaw and steak with tortillas.
  4. *Find at well-stocked grocery stores; annatto is also at Latino markets.
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