Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.
It was good. I usually like a creamier sauce on tacos that have cabbage, but with the richness of the avocado, it was still good.
Best taco recipe I've ever made! I used a good quality flour tortilla (not a big fan of corn). We grilled the steak on high 5 minutes on each side and it was still VERY pink inside...I will probably add another minute next time because it was still mooing. I added a 1/4 C of sweet corn to the salsa and topped with the smallest dollop of sour cream and a sprinkle of Mexican shredded cheeses. They were absolutely fantastic. The lime tied everything together so brilliantly and the crunch of the cabbage added a great texture. I'm making them again tonight by popular demand.
We really liked the rub on this steak. Perfect for grilling. A nice, easy weeknight dinner. DH added a little shredded pepper jack cheese.
DH and I really enjoyed this dish. The salsa went so very well with the marinated steak. Followed the advice of another reviewer and sprinkled fresh lime juice over the cabbage. Perfect!
One of the best recipes I've made from CL! I added 1/2 tsp of garlic powder and the juice of one lime and marinated it for about 2 hours. I broiled it for about 8 minutes...4 mins each side. I just loved the salsa and the crunch from the cabbage. Fabulous!
Great! Tasted so fresh and healthy! Absolutely will make again.
I absolutely LOVE these steak tacos! We make them at least twice a month and everyone who tastes them loves them, too. We omit the cabbage and use good quality flour tortillas from Trader Joe's.
Made this for dinner tonight and it was DELICIOUS!!
I love flank steak, but I felt the meat was missing something; garlic maybe. The salsa was good and I enjoyed the crispy crunch of the cabbage. In all, they were pretty good, but it didn't knock my socks off.
Simply put..FABULOUS! I would not change a thing. I topped with pepper jack cheese. Loved this!
Very, very good. One of our new favorites. Would definitely serve to guests. Modified for my husband's taste. Rub: Used Ancho Chile powder to make it a bit less spicy in the rub (as suggested by CL). Salsa: no cilantro, no hot sauce, used a whole avocado and a bit more lime zest and juice (as someone suggested), added red bell pepper, cucumber and left out cabbage. Used flour tortillas and a little lite sour cream. Tonight trying the salsa with crab cakes and Thursday trying the recipe with chicken breasts, am sure it will all be great.
Scrumptious! Mouth-watering, Savoring most delicious tacos your taste buds will ever encounter. Made it for my family and had an unexpected guest stay for dinner. NOTHING was left. We were practically licking off our plates to enjoy one last tastey morsel. Going to make it for my grown up girls weekend getaway. YUM I wouldnt change a thing. And its EASY to prepare.
These things were so good that I think I may have come close to achieving a sense of zen enlightenment while eating them. I had a lingering smile on my face for quite a while afterward due to the sheer deliciousness I had experienced. Prep work makes it a bit time consuming, but if you're up for putting in a bit of extra effort in the kitchen, this is sooooo worth it. I'd also agree that the cooking time is off, and like most grilling directions in CL, the instructions are vague. Flank steak should be cooked directly over med-hi heat (you can only hold your hand 3-5 sec above the grate) for 5 min./side, uncovered, then let it sit under a loose tent of foil on a cutting board for ten minutes before slicing. That will give you moist pink-in-the-middle medium steak. More than that and it gets tough...flank steak should never be anything less than warm pink in the middle or it will be like chewing flavorless leather.
This is by far THE BEST taco recipe I've ever come across! Everytime we make it, it tastes unbelievable. The rub works great on chicken too! Delish:)
I totally spaced the cabbage......this was EXCELLENT. I didn't have time to let the steak chill for an hour, but it was still very good. This is a must have for our summer lineup. I can't wait to make again. The lime in it, just sent it over the top. I did not add cheese and just topped with maybe a teaspoon of sour cream.
Such a innovative recipe which turns tacos into a celebration. Cabbage instead of lettuce was a great addition. The rub on the steak smelled great, and was very good once cooked. The salsa is fresh and tasty. I mistakingly ran out of hot sauce, so I used Sriracha instead. I also used whole wheat tortillas lightly toasted. I served it with the recommended refried beans (which I think I will make my regular refried beans). Very good meal, a bit expensive, but good.
Excellent dinner. We have had this several times and will definitely have it many more. I use flour tortillas and double the avocado. I also put the cabbage in lime juice to add some freshness.
Pretty easy with a fresh gourmet taste. I forgot the tomotoes the first time I made it and I think I liked it better without them.
Served this when friends were coming over for a swim. It was a hit.
The rub was absolutely delicious on the flank steak. My only complaint with how the recipe is written is the cooking time listed. We grilled our steak for 9 minutes total, and given the thickness of the steak, it came out medium well. Next time we'll do 3-4 min on each side for medium rare. I wish they'd specified direct or indirect heat; we did direct heat and I'm not sure if that also contributed to the overcooking. We really enjoyed the salsa, though given the softness of the avocado I'd picked, it was sort of guacamole-like. All in all, a delicious and easy to make meal. Will definitely be adding this to our lineup!
Used top round because it was on super-sale and needed no trimming. Lightly coated the beef with lime juice (rather than using a second lime just for the rind). Added 1/2tsp garlic powder to the rub. Used bagged cole slaw. Lightly sprayed the meat with cooking spray, rather than the grill surface. Otherwise made to recipe. Served with the recommended refried beans. Pretty tasty.
We absolutely loved this recipe! The cooking time was PERFECT. We did not however add the shredded cabbage, but did add a bit of mexican cheese and salsa.
Great recipe! The rub lends a great smokiness to the meat and the salsa is a MUST. We had just enough left over to go with scrambled eggs the next morning. As the previous reviewer, used 1 avocado and the juice of 1 lime for the salsa - turned out perfectly.
Made this tonight for dinner. A big hit which I'll definitely make again. I made it with chicken instead of steak, and it turned out fine. I scored the chicken just as instructed for the steak, which helped it not only get more surface area exposed to the rub, it cooked up quite quickly on our cast iron grill pan. I made the avocado-lime salsa exactly per the recipe and it was fantastic! It makes quite a lot and I'm hoping the leftovers will make it until tomorrow so I can throw it over the top of huevos rancheros for breakfast! It did take a little time to assemble, but the salsa and the cabbage is key. Don't be tempted to skip this and use jarred salsa! Using a tip I picked up in Rick Moonen's "Fish Without a Doubt" cookbook I prepped the cabbage before everything else, squeezing a lime over it and salting it to taste, then let it hang out covered in the fridge while I prepared everything else. I'm telling you, lime, salt and a little time does great things to cabbage! I also made the smoky refried beans from the same issue, as Cooking Light suggested. Perfect pairing. My only complaint about the recipe are the amounts. 1 cup of avocado? 2 T lime juice? How about 1 avocado and the juice of 1 lime?
