Monday’s Meal: Steak tacos

Monday’s Meal: Steak tacos

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My Fits foods founder and CEO Mario Mendias and chef Fred Raynaud joined Good Day Austin and shared a recipe for steak tacos.

Szechuan Grilled Flat Iron

Serves 4

1 ea Flat Iron Steak (12 oz)

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2 tsp Tamari Soy

2 tsp Sesame seed oil

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1 tsp Sichuan Peppercorns, ground

1 pinch ground star anise

½ tsp Smoked Paprika

1. Rub flat iron with tamari and oil.

2. Sprinkle with seasoning

3. Grill to medium rare (138 f or desired doneness)

4. Cool in refrigerator.

5. Once cool, slice lengthwise down middle so you have 2 flat sides. Then cut across into julienne strips. Set Aside

Szechuan Sauce

1 Tbl Sesame Oil

1 Tbl Ginger, minced

1 Tsp Garlic, minced

2 Tbl Green Onions, Minced

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2 Tbl Dry Sherry

1 Tbl Tamari Soy

1 Tbl Rice Vinegar

2 Tbl Agave

1 Tbl Chinese Chili Garlic Sauce

½ Cup Chicken Broth

1/3 Cup Plum Sauce (or Hoisin if desired)

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2 Tsp Cornstarch (mix with water)

1. Sauté ginger, garlic, and scallions.

2. Add Sherry, Tamari, Rice Vinegar, Agave, Chili garlic sauce and chicken broth. Bring to simmer.

3. Mix cornstarch with water into a light paste and whisk into simmering sauce.

4. Add plum sauce, whisk, and hold till ready to use

Szechuan Steak Tacos

Julienne steak strips (from above)

Szechuan sauce (from above)

1 Tbl Sesame Oil

6 oz Onions, julienne

6 oz Red peppers, julienne

6 oz Green Peppers, julienne

12 oz Julienne steak strips

1 cup Szechuan sauce

2 Tbl Cilantro, chopped

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8 ea Corn tortillas

OR

8 ea Iceberg or Bibb lettuce cups

¼ cup Cucumber, julienne

Optional: crispy glass noodles, wonton noodles, or roasted chopped peanuts… to sprinkle on top

1. Sauté on high, peppers and onions in sesame oil till onions caramelized but crisp

2. Add beef strips, toss

3. Add sauce, toss

4. Add cilantro, toss

5. Toast tortillas on cast iron skillet. Top each with meat and peppers

6. Sprinkle with crunchy

7. Alternatively, place steak strips in lettuce cups and top with cucumber

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