Ingredient Spotlight. Our Persian Lime Infused Olive Oil carries a fragrant, true-lime brightness that soaks straight into the steak as it marinates. To lift the slaw, we reach for Cranberry Pear White Balsamic Vinegar — tart, softly fruity, and a natural match for crisp apple and red cabbage in the fall.
In a bowl, whisk 2 Tbsp Persian Lime oil, ¼ cup Cranberry Pear balsamic, red wine vinegar, thyme, Dijon, garlic, salt, and pepper. Add the steak, toss to coat, and marinate at least 30 minutes (overnight is even better).
For the slaw, toss the cabbage and apple with a drizzle of Persian Lime oil, the remaining ¼ cup balsamic, and a pinch of salt. Let it sit while the steak cooks.
Heat a heavy pan over high heat and sear the steak 2–4 minutes per side, until browned and cooked to your liking. Rest a few minutes, then slice.
Warm the tortillas, then pile on steak and slaw. Finish each taco with a raw drizzle of Persian Lime oil and a scatter of toasted pepitas for crunch.
Chef's Notes
Toasting the pepitas in a dry pan for two minutes wakes up their nutty flavor and gives the slaw real texture.
A hot pan and a short rest keep the flank steak tender and juicy.
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