Ingredient Spotlight. Our Persian Lime Infused Olive Oil is fragrant and true-to-fruit, brightening the marinade far more evenly than fresh zest alone. In the slaw, our Coconut White Balsamic Vinegar adds a tropical, lightly sweet lift that plays beautifully against the chile heat.
Ingredients
2 lbs skirt or flank steak
Juice and zest of 1 orange and 1 lime
¼ cup Persian Lime Infused Olive Oil
1 chipotle in adobo, minced · ½ Tbsp chili powder · 1 Tbsp minced garlic
¼ cup soy sauce · 1 tsp black pepper · ½ tsp sea salt
Small tortillas, warmed
Slaw: 1 bag slaw mix · 1 cup shredded carrots · ½ small red cabbage, thin
3 Tbsp Coconut White Balsamic Vinegar · ½ cup mayo · ¼ cup crème fraîche
1 tsp Dijon · ½ jalapeño, minced · 2 Tbsp cilantro · pinch salt
Instructions
Whisk the citrus juice and zest, Persian Lime oil, chipotle, chili powder, garlic, soy, pepper, and salt. Marinate the steak 4 hours (no more than 8).
Heat the grill to medium-high. Grill the steak over direct heat 4 minutes per side, then rest 5 minutes and slice thin against the grain.
Slaw: toss the cabbage, slaw mix, and carrots with the Coconut balsamic, mayo, crème fraîche, Dijon, jalapeño, cilantro, and salt.
Build tacos with steak and a spoonful of slaw, then finish with a raw drizzle of Persian Lime oil over the top.
Chef's Notes
Slicing thin against the grain is the difference between tender and chewy.
Dress the slaw within the hour so it stays crunchy.
Make It Yours
Char thick pineapple rings on the grill and tuck them into each taco — the Coconut balsamic makes them sing. A spoon of our Jalapeño White Balsamic Vinegar in the slaw dials up the heat.
Allergens: contains egg, soy, and dairy.
Come taste the Persian Lime oil at the shop — it's a summer essential.
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