1 small butternut squash (about 1½ pounds)—peeled, seeded, and thinly sliced
4 tablespoons plus 1 teaspoon olive oil
Kosher salt and black pepper
1/4 head small red cabbage, thinly sliced
1/4 cup roasted pepitas
1/2 jalapeño, chopped
2 tablespoons fresh lime juice
2 strip steaks (1 inch thick; about 1 pound total)
2 teapoons chili powder
4 ounces sharp Cheddar, grated (about 1 cup)
4 10-inch flour tortillas
Fat 40g (13g saturated fat)
How to Make It
Heat oven to 425° F. Toss the squash, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on 2 baking sheets. Roast until tender, 12 minutes; set aside.
Meanwhile, combine the cabbage, pepitas, jalapeño, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a large bowl.
Season the steaks with the chili powder and ¼ teaspoon each salt and pepper. Heat the remaining oil in a medium skillet over medium-high heat. Cook, turning once, until an instant-read thermometer inserted into the thickest part registers 130° F, 6 to 8 minutes for medium-rare. Let rest 5 minutes; thinly slice.
Stack the Cheddar, squash, and steak on one side of the tortillas, dividing evenly. Fold the tortillas over the filling. Bake on the baking sheets, turning once, until crisp, 8 to 10 minutes. Cut into wedges and serve with the slaw.
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