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  • Prep Time
    30
  • Cook Time
    37
  • Servings
    8 tacos

Honey Balsamic Steak Tacos with Whipped Goat Cheese Avocado

Yield: Makes 8 tacos

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.

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