YOUR SOLIN GENERATED RECIPE
Seared Steak Tacos with Chipotle Crema
Pan-seared sirloin steak strips nestled in warm corn tortillas and topped with a smoky, velvety chipotle Greek yogurt crema and crisp cabbage slaw.
INGREDIENTS
4 oz Top sirloin steak
2 medium Corn tortillas
0.25 cup Non-fat Greek yogurt
1 tsp Chipotle peppers in adobo sauce
1 tsp Olive oil
1 cup Shredded green cabbage
1 tbsp Fresh lime juice
1 tbsp Chopped fresh cilantro
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Pat the steak dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
In a small mixing bowl, whisk together the Greek yogurt, minced chipotle peppers, and half of the lime juice until the crema is smooth.
Combine the shredded cabbage, remaining lime juice, and fresh cilantro in a separate bowl, tossing to create a bright slaw.
Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until your desired level of doneness is reached.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it into thin strips against the grain.
Briefly warm the corn tortillas in a dry pan or over a low open flame until they are soft and pliable.
Divide the steak strips between the tortillas, top with the cabbage slaw, and finish with a generous drizzle of the chipotle crema.