Steak Tacos Recipe (Double Fiesta Date Night with Crab Nachos)
Fiesta Double Date Night, Crab Nachos and Steak Tacos!
This surf and turf menu takes less time to put together than getting a reservation at a restaurant. I’m using pulled king crab meat here, but you can use any kind you have available. For the tacos, I’m using flank steak, but feel free to use your favorite cut. Your house, your rules!
Recipes featured on Rachael Ray's Meals in Minutes.
Ingredients
Sauce
- 1 ½ cups Mexican crema
- 3 tablespoons chipotle paste or puree of chipotle in adobo
- 1 lime
Steak and to serve:
- 1 teaspoon EACH: cumin, coriander, smoked sweet paprika, garlic
- 1 ½ pounds flank steak
- Salt and pepper
- Non-aerosol cooking spray
- 1 bunch scallions, trimmed of roots
- 3 heads radicchio, halved
- 2 limes, halved
- 16 soft corn tacos
- 3-4 radishes, thinly sliced
- Pickled jalapeno rings, mild or hot
Directions
Place sauce ingredients in a food processor and combine, transfer to a squeeze bottle with a funnel or into a serving bowl.
Mix spices for beef rub. Pat meat dry. Cut the flank steak down the center horizontally then across, creating 4 portions, season with salt and pepper then season with spice rub.
Heat a grill or large cast-iron skillet over medium-high heat. Spray pan with oil and cook steaks for 8 minutes, turning occasionally, remove to rest. Add scallions and spray, season with salt and pepper, char 2-3 minutes, remove. Spray cut side of limes and lettuce and char 1-2 minutes cut side down. Slice steaks against grain when ready to serve and top with juice of limes. Coarsely chop the scallions and top steaks. Shred radicchio and place alongside with toppings. Pass the sauce.
Char tortillas in a dry skillet or over open flame and wrap in a cloth napkin to keep warm.
