Steak Tacos with Lime Mayo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Look for bagged baby peppers at most supermarkets-no need to peel the skins after roasting. Use fresh salsa found in the produce section or your favorite jarred salsa. Ingredients:
20 baby sweet peppers |
cooking spray |
1 teaspoon ground chipotle chile pepper |
1 teaspoon paprika |
1/2 teaspoon kosher salt |
1 (1-pound) flank steak, trimmed |
3 tablespoons canola mayonnaise (such as hellmann's) |
1 teaspoon grated lime rind |
1 tablespoon lime juice |
1 teaspoon minced garlic |
1 teaspoon water |
8 (6-inch) corn tortillas |
1/2 cup refrigerated fresh salsa |
2 ounces queso fresco, crumbled (about 1/2 cup) |
Directions:
1. Preheat broiler to high.
2. Arrange bell peppers in a single layer on a foil-lined jelly-roll pan; lightly coat peppers with cooking spray. Broil peppers 4 minutes on each side or until blackened. Cool slightly; discard stems. Cut peppers into strips.
3. Combine chipotle, paprika, and salt; rub spice mixture evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; thinly slice steak across the grain. Combine mayonnaise and next 4 ingredients; stir well.
4. Working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred. Place 2 tortillas on each of 4 plates. Divide steak evenly among tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.
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