Keepin' Recipes Real with Christie Vetter 

I'm a big fan of combining sweet and cooling flavors with a little heat, and this Whole 30 Sweet & Spicy Street Steak Taco recipe, topped with sliced pineapple, cucumbers, avocado, and Tessemae’s Habanero Ranch slaw, accomplishes that perfect end-of-Summer combo. This is an easy to customize recipe as well, and is equally delicious when served with white corn taco shells, or on top of a salad.

SERVES 4 

WHAT YOU NEED 

2 lbs flank steak
sea salt to taste
2 tbsp avocado oil 
1 Taco Seasoning Packet  (We like Whole30 Approved Siete Brand Taco Seasoning)
3 tbsp Tessemae’s Habanero Ranch
1 12 oz bag of organic coleslaw mix
1 cup diced avocado
1 cup sliced mini cucumbers 
1 cup pineapple chunks
large leaf lettuce such as Bibb or romaine
Tessemae’s Cilantro Lime Ranch 
 

WHAT YOU DO

1. Let steak sit for 20 minutes out of the refrigerator.
2. Preheat grill to medium high heat.
3. Pound both sides of flank steak with meat tenderizer tool, and season with sea salt to taste
4. Sear steak on grill, around 4 minutes on each side.
5. Preheat cast iron skillet to medium high heat and heat avocado oil.
6. Slice steak into 1/2 inch cubes and place in a single layer in heated skillet. Let brown, about 3 minutes on each side. Drain.
7. Reduce heat to low, follow directions on taco seasoning packet, and add to meat mixture. Let simmer for up to 5 minutes for optimum flavor.
8. While cooking meat, stir Habanero Ranch dressing into the coleslaw mix.
9. Dice the cucumbers, avocado, and pineapple.
10. Layer meat, coleslaw, and toppings inside lettuce leaf, using it as a taco wrap. Drizzle with Cilantro Lime Ranch.