Honey Balsamic Steak Tacos with Whipped Goat Cheese Avocado
Honey Balsamic Steak Tacos with Whipped Goat Cheese Avocado
Main Ingredient: Beef
Yield: 8 tacos
Prep Time: 30 minutes Cook time: 7 minutes Central/South American Cuban Mexican American - Southwestern Spanish Entrées
Ingredients
Steak
  • 1 lb. flank steak
  • 1/4 c. balsamic vinegar
  • 2-1/2 tablespoons olive oil, divided
  • 1-1/2 tablespoons light brown sugar, packed
  • 1 tsp. dried rosemary
  • 1 clove garlic, minced
  • salt & pepper, to taste
Whipped Avocado
  • 1 avocado
  • 2 ounces goat cheese
  • 1/4 c. sour cream
  • 2 cloves garlic, minced
  • 1 tsp. lemon juice
  • salt & pepper, to taste
Fixings
  • 1 pkg. Fajita-sized corn tortillas
  • 1 c. red cabbage, chopped
  • 3 ounces goat cheese, crumbled
  • 1 lime
  • 1 sprig fresh cilantro
Directions
Steak Marinade

Whisk together vinegar, 2 tablespoons olive oil, brown sugar, rosemary, cloves, salt and pepper in small bowl. Add steak to freezer bag or pan, cover with marinade. Allow steak to marinate in the mixture for a minimum of 2 hours, overnight if time allows.

Whipped Avocado

Add avocado, goat cheese, sour cream, garlic, lemon juice, salt and pepper to food processor and blend until well combined and creamy. Cover and set aside.

Cooking Steak

Preheat oven to 450° F. Heat a heavy cast iron skillet until piping hot. Add remaining 1/2 Tablespoon of olive oil to pan and bring to temperature. Place marinated steak into skillet and sear for 1 to 2 minutes on each side. After searing, place pan into oven and roast for 7 to 9 minutes until desired doneness. Remove from oven and allow to rest for 10 minutes. Slice into thin strips going against the grain.

Finishing Touches

Microwave taco shells for 30 seconds until warm and soft. Top with steak and whipped avocado. Garnish with chopped red cabbage, cilantro, goat cheese and a squeeze of lime juice.