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Saturday, August 6, 2011

Sliced Steak Soft Taco Sliders with Guaca-Salsa

This one came from Rachael Ray.  She is one of my favorite cooks, and she doesn't let us down with this tasty & flavorful dish!  It's extra good with fresh veggies & herbs from the garden.

  • 4 small flatiron steaks (6 to 7 oz. each) or 1 1/2 to 1 3/4 lbs. flank steak, at room temperature
  • Vegetable oil, for coating
  • 1 tsp. ancho (mild) or chipotle (hot) chile powder
  • 1 tsp. Montreal steak seasoning or salt and pepper
  • 1 large or 2 small ripe avocados, flesh scooped from the skin
  • 2 limes, juiced
  • 1 large clove garlic, peeled
  • 1 jalapeño chile pepper, seeded and coarsely chopped
  • 2 tomatillos (or one small red tomato), peeled and coarsely chopped
  • 1/2 small red onion, coarsely chopped
  • a sprinkle sugar
  • A generous sprinkle sea salt
  • A small handful cilantro leaves
  • A small handful fresh mint leaves
  • A few sprigs thyme
  • 8 flour tortillas (8 inch)
  • All-natural cooking spray


  1. Preheat an outdoor grill or grill pan to medium-high. Rub the steaks with oil, the chile powder and steak seasoning. Grill the steaks, tented loosely with foil, turning once, for 15 minutes for medium-rare. Remove from the heat and let rest.
  2. Combine the sauce ingredients in a blender or food processor and puree until almost smooth.
  3. Lightly spray the tortillas with cooking spray and char for a few seconds on each side on the grill or stovetop. To form each slider: Spread some sauce on each tortilla, top with very thinly sliced steak in an even layer and fold the tortilla into quarters.

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