SPICY STEAK TACOS W/ LIME YOGURT



Over the past month, I’ve been trying my best to support local farmers by purchasing as many of my fruits, veggies and meats as possible from local farmers markets and grocers, instead of getting them from big box stores. And, truthfully - it’s been one of the best things I’ve ever done!


Not only has this little experiment forced me to get outside and explore all of the local markets in my area, but it’s also helped me to discover the incredible difference in taste & quality of local foods… all while saving me some money in the long run! (Seriously, the countless benefits wildly outweigh the convenience of big box stores!)


But, I get it. Sometimes it’s just easier to shop at a big box store - and that’s why my new friends at West Side Beef are determined to change that.


West Side Beef is a local meat company that expertly sources, butchers, vacuum seals and ships high-quality cuts of meat directly to your door. These meats are delivered fresh, not frozen, and are truly some of the best quality I’ve ever had.


When they heard I was on a mission to try more local food products, they instantly contacted me so I could get my hands on a few samples of their most popular cuts of meats for my next grocery haul. (And they couldn’t have come at a better time!)


With the weather getting a little sunnier and the patios starting to open up, my mind instantly goes to tacos and margaritas. (Is that just me!?)


As you already know, I’m a huge lover of Mexican food on a sunny day, which is why these Spicy Steak Tacos with Lime Yogurt is literally the PERFECT meal to enjoy on whether you’re on a patio, on your balcony, or in your backyard.


Margaritas are optional, but highly recommended!


Recipe available below!





INGREDIENTS:


[for the steak]

  • 1 flank steak (around 300g)

  • 2 tsp paprika

  • 2 tsp ancho chili pepper

  • 2 tsp garlic powder

  • 2 tsp salt

  • 2 tsp freshly ground black pepper

  • 1 tbsp butter


[for the tacos]

  • 2 cups peppers, sliced

  • 1 cup onions, sliced

  • 1 cup cherry tomatoes, diced

  • 1 jalapeno, sliced

  • ½ cup greek yogurt

  • 1 lime

  • 1 avocado, sliced

  • 1 handful cilantro, chopped

  • 8 PC mini flour tortillas

  • 1 packet low sodium chili seasoning

  • Salt and pepper to taste





DIRECTIONS:

  1. Combine all steak spices together. Pat steak dry, then pour spices overtop and rub into steak until fully coated. Set aside.

  2. In a cast iron skillet heated to medium high, place dry-rubbed steak in centre of skillet. (You should hear it start to sear - if not, be sure the temperature is high enough!) After 4-5 minutes, flip and sear other side.

  3. About 3-4 minutes in, add butter to skillet and baste until the steak is fully coated. Remove from heat and onto a wooden block to rest.

  4. Meanwhile, sauté peppers and onions in the same skillet until soft. Season with salt, pepper and chili seasoning to taste.

  5. Once the peppers and onions are soft, remove from skillet and into a shareable bowl.

  6. Slice lime in half. In a small bowl, mix the juice of one half a lime in with the greek yogurt. The yogurt should be thinned in consistency.

  7. Slice steak in thin, vertical cuts and place on a plate or shareable platter.

  8. Place all other remaining ingredients in shareable bowls.

  9. Warm tortillas in oven before serving.



MACROS:

Serves 4, two filled tortillas equals one serving

396 calories, 18F | 37C | 26P



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