Japanese Style Steak Tacos
Flank Steak (2-2 ½ Lbs.)
2 Cups Sour Cream
3 Tablespoons Japanese Table Seasoning Divided
1 Tablespoon Powdered Seville Orange Peel
Juice of 1 Lime
2 Cups Julienned Napa or Purple Cabbage
½ Cup Julienned Purple Onion
1 Red Bell Pepper, Thinly Sliced
1 Yellow Bell Pepper, Thinly Sliced
1 ½ Avocado, Diced (Optional)
8-12 Flour Tortillas
3 Tablespoons Fresh Cilantro Leaves
This recipe is a classic, but with a few twists. Constructed in a simple Mexican Style, loaded with fresh vegetables straight from the garden, and brought to life with authentic Japanese seasonings, you can’t do much better than this for Farmhouse Fusion fare! But more importantly, these tacos are colorful, light and delicious – perfect when paired with our Peach Sangria for a summer evening on the patio.
Make serving sauce ahead of time so it has time to season. Whisk together sour cream, 1 tablespoon spice blend, orange peel, and lime juice in a small container. Cover tightly and refrigerate until ready to use. Lightly toss together cabbage and onion, cover, and refrigerate.
Rub flank steak with 1-2 tablespoons Japanese Table Seasoning. Let stand for 20 minutes, then grill until desired temperature has been reached. Remove from grill, cover with aluminum foil, and allow to stand for 10-15 minutes while preparing to construct your tacos. Lightly toast tortillas on grill, wrap together in a lightweight towel, and set aside.
To construct tacos, thinly slice flank steak on the diagonal. Place one tortilla on each plate and spread with a teaspoon of sour cream sauce. Create a bed of the mixed cabbage and onion on top of the sour cream.
Lay a few slices of steak on top, followed by peppers and avocado, if using. Garnish with cilantro leaves, sprinkle on top with a little of the spice blend, and serve with sour cream sauce on the side.