Chipotle Steak & Vegetable Tacos with Orange & Cucumber Salad

Chipotle Steak & Vegetable Tacos

with Orange & Cucumber Salad

40 MIN
2 Servings
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From the Test Kitchen

Tucked inside warm flour tortillas, bites of tender flank steak (coated with a blend of bold Mexican spices) and spicy chipotle-glazed pepper and onion find cooling contrast from a layer of zesty lime sour cream. For even more delicious balance, we're serving the tacos alongside a refreshing cucumber, orange, and peanut salad.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Chipotle Steak & Vegetable Tacos with Orange & Cucumber Salad
Title
  • 1 Flank Steak
  • 4 Flour Tortillas
  • 1 Poblano Pepper
  • 1 Lime
  • 1 Navel Orange
  • 1 Persian Cucumber
  • 1 clove Garlic
  • 1 Red Onion
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Light Brown Sugar
  • ¼ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Cook the steak
2 Cook the steak

Pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Cook & glaze the vegetables
3 Cook & glaze the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat. 

Make the salad
4 Make the salad

Meanwhile, to the bowl of marinated cucumber, add the sliced orange, peanuts, and half the cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Warm the tortillas
5 Warm the tortillas

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Finish & serve your dish
6 Finish & serve your dish

In a bowl, combine the sour cream, lime zest, and the juice of remaining lime wedges. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Assemble the tacos using the warmed tortillas, lime sour cream, sliced steak, glazed vegetables (including any glaze from the pan), and remaining cheese. Serve the tacos with the salad on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the steak

Pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Cook the steak
Cook & glaze the vegetables
3 Cook & glaze the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat. 

4 Make the salad

Meanwhile, to the bowl of marinated cucumber, add the sliced orange, peanuts, and half the cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Make the salad
Warm the tortillas
5 Warm the tortillas

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

6 Finish & serve your dish

In a bowl, combine the sour cream, lime zest, and the juice of remaining lime wedges. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Assemble the tacos using the warmed tortillas, lime sour cream, sliced steak, glazed vegetables (including any glaze from the pan), and remaining cheese. Serve the tacos with the salad on the side. Enjoy! 

Finish & serve your dish
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