Hands-On Time
25 Mins
Total Time
45 Mins
Yield
Serves 4
Paul Sirisalee

How to Make It

Step 1

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.

Step 2

Meanwhile, combine the cabbage, pepitas, jalapeño, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a large bowl.

Step 3

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.

Step 4

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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Ratings & Reviews

/5
Reviews
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