Recipe by Alexa Weibel
Start to Finish: 35 minutes (Plus Marinating)
2 tbsp. mezcal or tequila
2 tbsp. adobo sauce from canned chipotle chiles in adobo sauce
1 lb. flank steak
2/3 cup chopped fresh cilantro
2 tbsp. finely chopped fresh ginger
2 tsp. chopped red Fresno or jalapeño chile
2 cloves garlic, chopped
3 cups thinly sliced red cabbage
1 1/2 tsp. fresh lime zest plus 4 tsp. juice (from about 2 limes)
4 tsp. olive oil
8 corn tortillas, charred
6 jarred Peppadew peppers, thinly sliced
1/3 cup Cotija cheese
1. In a medium bowl, whisk the mezcal and adobo sauce. Add the steak and turn to coat. Let marinate at room temperature, turning often, for about 1 hour.
2. Heat a grill or grill pan over medium-high. Pat the steak dry; season with salt and pepper. Grill for about 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest for 10 minutes, then thinly slice.
3. Meanwhile, make the gremolata: Finely chop the cilantro, ginger, chile, and garlic together. In a medium bowl, toss the cabbage, lime zest and juice, and oil; season. Build tacos with the tortillas, cabbage, steak, peppers, cheese, and gremolata.
Price per serving: $3.11
This recipe is featured on the May 2018 cover of Rachael Ray Every Day. Subscribe to the magazine!