Steak and Plantain Tacos

steak-plantain-tacos
Photo by Jen Causey
Steak and Plantain Tacos 3.5 25 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 388 calories
    • Fat 11.9 g
    • Sat Fat 3.7 g
    • Cholesterol 68 mg
    • Sodium 1298 mg
    • Protein 28 g
    • Carbohydrate 45 g
    • Sugar 12 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 109 mg

Microwave the vinegar, sugar, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a microwave-safe bowl until hot, about 30 seconds. Stir to dissolve the sugar. Add the cabbage and half the scallions; toss to coat.

Sprinkle the steak with 1 teaspoon of 
the salt and the remaining pepper. Cut the plantain in half crosswise, then lengthwise into 4 long slices. Sprinkle with the ground chipotle and the remaining salt.

Heat the oil in a large cast-iron skillet over medium-high and cook the steak, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing against the grain. Meanwhile, add the plantains to the skillet and cook until golden, 2 minutes per side.

Ingredients

  1. Check ¼ cup cider vinegar
  2. Check ½ teaspoon granulated sugar
  3. Check teaspoons kosher salt, divided
  4. Check ¾ teaspoon black pepper, divided
  5. Check 6 cups shredded 
red cabbage (about 1 head)
  6. Check ¼ cup sliced scallions, divided
  7. Check 1 pound flank steak
  8. Check 1 large ripe plantain, peeled
  9. Check ¼ teaspoon ground chipotle chile pepper
  10. Check 2 teaspoons canola oil
  11. Check 8 (6-inch) corn 
tortillas, warmed
  12. Check Sour cream and sliced avocado, for garnish

Directions

  1. Microwave the vinegar, sugar, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a microwave-safe bowl until hot, about 30 seconds. Stir to dissolve the sugar. Add the cabbage and half the scallions; toss to coat.
  2. Sprinkle the steak with 1 teaspoon of 
the salt and the remaining pepper. Cut the plantain in half crosswise, then lengthwise into 4 long slices. Sprinkle with the ground chipotle and the remaining salt.
  3. Heat the oil in a large cast-iron skillet over medium-high and cook the steak, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing against the grain. Meanwhile, add the plantains to the skillet and cook until golden, 2 minutes per side.
  4. Divide the steak, plantains, sour cream, avocado, and the remaining scallions among the tortillas. Serve with the slaw.