Grilled Chili-Lime Flank Steak Tacos + Winter Apple–Red Cabbage Slaw & Skillet Esquites
A bright, smoky taco-night switch-up that still feels cozy in February: charred, chili-lime flank steak sliced thin, piled into warm tortillas, and topped with a crunchy winter slaw of red cabbage, apple, and cilantro. On the side: quick skillet sweet-corn ‘esquites’ with lime and a little mayo/cheese (optional).
Back to full listIngredients
- Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
- Organic Red Cabbage 1/2 small head (about 10–12 oz), thinly sliced $2.49/lb
- Simple Truth Organic Fuji Apples – 2 Pound Bag 1 apple, julienned $4.99
- Organic Cucumber 1/2 cucumber, thinly sliced (optional but great in slaw) $1.49
- Fresh Corn on the Cob (4 ct) 2 ears, kernels cut off $5.99
- Lime 2 (zest/juice)
- Garlic (Simple Truth Organic Garlic Bulbs 3 ct) 2 cloves, minced $2.79
- Chili powder or smoked paprika 2 tsp
- Ground cumin 1 tsp
- Honey or sugar 1 tsp
- Olive oil 2 Tbsp, divided
- Mayonnaise or plain Greek yogurt 2 Tbsp (for esquites)
- Cotija/feta/parmesan (optional) 2–3 Tbsp, crumbled/grated
- Cilantro (optional) 1/4 cup, chopped
- Small tortillas 6–8
- Salt & black pepper to taste
Instructions
- Prep the steak marinade: in a bowl mix 1 Tbsp olive oil, zest and juice of 1 lime, 2 tsp chili powder (or smoked paprika), 1 tsp cumin, 1 tsp honey, 2 minced garlic cloves, 1/2 tsp salt, and black pepper.
- Marinate the flank steak: pat dry 1 lb flank steak, rub with the marinade, and let sit 15–20 minutes while you prep the sides (or up to 1 hour in the fridge).
- Make the winter slaw: toss 10–12 oz thin-sliced red cabbage, 1 julienned Fuji apple, and 1/2 thin-sliced cucumber (optional) with juice of 1/2 lime, 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Add 2–3 Tbsp chopped cilantro if using. Set aside.
- Cook the corn for esquites (stove): heat a large skillet over medium-high with 1 Tbsp olive oil. Add kernels from 2 ears corn and a pinch of salt. Cook 6–8 minutes, stirring occasionally, until browned in spots.
- Finish esquites: turn heat to low and stir in 2 Tbsp mayo (or Greek yogurt), zest and juice of 1/2 lime, and optional 2–3 Tbsp cotija/feta/parmesan. Taste and add salt/pepper. Keep warm.
- Grill the steak (grill): preheat grill to high. Grill flank steak 4–6 minutes per side (aim ~130°F for medium-rare, ~140°F for medium), depending on thickness.
- Rest and slice: rest steak 5–10 minutes, then slice very thin against the grain.
- Warm tortillas: toast tortillas briefly on the grill or in a dry pan 20–30 seconds per side.
- Serve: build tacos with sliced steak and crunchy slaw. Serve esquites on the side with extra lime wedges.
Health notes: ~750–900 calories per serving (depends on tortillas + mayo/cheese). High protein; good fiber from cabbage + apple. Moderate sodium; lighten by using yogurt instead of mayo and loading extra slaw.
Drink pairing: Wine: Go for a juicy, low-tannin red that won’t fight the lime and chili. Styles: Grenache-based red (Côtes du Rhône/GSM), Zinfandel (not too oaky), or dry rosé. Local-ish pick if available: Washington State Grenache/Syrah blend (many Columbia Valley producers do this well).