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Asian Steak Street Tacos

Looking to shake up taco night? Start by marinating Flank Steak overnight in a savory Asian blend, then grill, slice and serve in warm tortillas with quick-pickled veggies.

  • 30
    min
  • 12
    SERVINGS
  • 160
    Cal
  • 14 g
    Protein

Ingredients:

  • 1 beef Flank Steak (1-1/2 to 2 pounds)
  • 1-1/2 cups cucumber, cut lengthwise in half, then crosswise into thin slices
  • 3/4 cup shredded carrots
  • 1/2 cup seasoned rice vinegar
  • 12 small corn tortillas (6 to 7-inch diameter), warmed
  • Thinly sliced green onions (optional)
Marinade:
  • 3 tablespoons seasoned rice vinegar
  • 1/2 cup hoisin sauce
  • 2 tablespoons chili garlic sauce
  • 2 teaspoons minced fresh ginger

Cooking:

  1. Combine 3 tablespoons rice vinegar and remaining marinade ingredients in small bowl. Reserve 1/4 cup marinade mixture for serving. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Meanwhile, combine cucumbers, carrots and 1/2 cup rice vinegar in medium bowl. Cover and refrigerate until ready to use.

  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  4. Drain vegetable mixture; discard liquid. Carve steak lengthwise in half, then crosswise into thin slices. Top tortillas evenly with steak slices and vegetables. Drizzle with reserved marinade and sprinkle with green onions, if desired.

159 CALORIES

0 % *

1g SAT FAT

0 % DV **

14g PROTEIN

0 % DV

1.2 mg IRON

0 % DV

2.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using flank steak: 159 Calories; 36 Calories from fat; 4g Total Fat (1 g Saturated Fat; 1 g Monounsaturated Fat;) 33 mg Cholesterol; 205 mg Sodium; 17 g Total Carbohydrate; 1.8 g Dietary Fiber; 14 g Protein; 1.2 mg Iron; 5.5 mg NE Niacin; 0.3 mg Vitamin B6; 0.7 mcg Vitamin B12; 2.5 mg Zinc; 13.8 mcg Selenium; 47.3 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.

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