Persian Lime Carne Asada with Coconut-Lime Slaw

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

1. 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).
2. 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.
3. Slaw: toss the cabbage, slaw mix, and carrots with the Coconut balsamic, mayo, crème fraîche, Dijon, jalapeño, cilantro, and salt.
4. 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.