The perfect Steak Soft Taco Recipe made with succulent sliced flap meat that's been marinated for added flavor and filled with freshly homemade salsa, avocado, pickled red cabbage and thinly sliced romaine lettuce. This recipe is quick, easy, and low maintenance.
2tablespoongrapeseed oil(extra virgin olive oil, canola oil, or vegtabe oil)
1.5lbsflap meat
½tablespoonchili powder
1 tablespoongarlic powder
1 tablespoononion powder
½tablespoonsmoked paprika
¼teaspooncayenne pepper
¼teaspoonred chili flakes
½tablespoonkosher salt
2 tablespoontomato paste
1canlow sodium chicken broth
Fixings
1bunchromaine lettuce(sliced)
2cupscheese(your choice sliced or crumbled)
1red tomato(diced)
2avocados(diced)
Condiments
2cupspickled red cabbage(homemade or store bought)
1cupsalsa(homemade or store bought)
2cupsguacamole(homemade or store bought)
Instructions
Wash flap meat and pat dry with paper towel. Using kitchen shears or sharp knife thinly cut flap meat against the grain. Season and add to ziploc bag to marinate for 15 to 30 minutes.
While meat is marinating, prep all veggies and if making homemade condiments you can do so now unless you've already prepared them. If not, your favorite store brand condiments work perfectly fine.
Place a large skillet over medium high heat. Add cooking oil (grapeseed oil, extra virgin olive oil, or vegetable oil) to skillet when add flap meat and begin to sear. It's important to cook in batches. This will allow your flap meat to get a nice crust. If you overcrowd the skillet, the flap meat will steam instead of getting a nice crusty brown sear.
After completing each batch, transfer to a plate. In same skillet, add tomato paste and chili powder and stir while cooking for approximately 2 minutes. Slowly add entire can of chicken broth and whisk. Transfer cooked steak to skillet and stir until all combined and simmer for approximately 2 to 4 minutes. Season to taste.
Warm corn tortillas over opened-flame on stove top or warm in a skillet with or without a little cooking oil for about a minute.
Add about ¼ cup of meat to warmed tortillas and top with cheese, lettuce, diced tomato, salsa, guacamole, pickled red cabbage, and avocado, and other fixings of your choice
Serve & enjoy.
Notes
**Please note: Nutritional values serve as a guide only as values may vary.