Steak Tacos with Lime Mayo

I had corn tortillas left over from making the Fish Tacos with Tomatillo Sauce. I needed another taco recipe that was completely different flavor-wise than the fish tacos, so I went for Cooking Light’s Steak Tacos with Lime Mayo in the May issue. (Note: the May issue has a ton of taco recipes, even a dessert one!)

Ingredients:

• 20 baby sweet peppers
• Cooking spray
• 1 teaspoon ground chipotle chile pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1 (1-pound) flank steak, trimmed
• 3 tablespoons canola mayonnaise
• the zest and juice of 1 lime
• 2 garlic cloves, mined
• 8 (6-inch) corn tortillas
• 1/2 cup refrigerated fresh salsa
• 2 ounces queso fresco, crumbled (about 1/2 cup)

The recipe says to use baby sweet peppers, which I found in Whole Foods. They come in packs of 10.

 

Preheat the broiler to high. Add the bell peppers to a cookie sheet in a single layer and spray with cooking spray.

Broil for 4 minutes on each side or until blackened.

Let cool slightly. While waiting for the peppers to cool, combine the chipotle, smoked paprika, and salt in a bowl.

Rub the spice mixture evenly over the steak. Add the steak to a pan coated with cooking spray.

Broil for 5 minutes on each side. (I found this to be slightly too cooked for my taste, I’d suggest 4 minutes on each side.) Let stand 10 minutes.

While letting the steak stand, discard the stems of the peppers and cut into thin strips.

Thinly slice the steak across the grain into thin strips.

Combine the mayo, lime zest, lime juice, and garlic in a bowl, stirring well.

Working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred.

Place 2 tortillas on each of 4 plates. Divide steak evenly among tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.

So the salsa and cheese honestly didn’t add that much flavor so if you want to nix them, feel free. The charred peppers were awesome in this. And I loved how colorful they made the tacos.

As I said above, I think 4 minutes on each side for the steak would have made for a more medium-rare, juicy steak, but the rub was delicious! It has a little kick to it, so the lime-mayo sauce was perfect to cut that spice a bit.