Steak Taco with Beet-Carrot Slaw

Steak Taco with Beet-Carrot Slaw

 

 

  • 1 large beet, shredded
  • 1 large carrot, shredded
  • 2 scallions, thinly sliced
  • 1/3 cup cilantro
  • 3 tablespoons cider vinegar
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 4 teaspoons prepared horseradish
  • Juice of 1 lime
  • 1 pound sirloin steak
  • 1 tablespoon oil
  • 8 corn tortillas, warmed

 

  1. Toss together beet, carrots, scallions, cilantro, cider, vinegar, and salt in a bowl. Let rest at least 30 minutes. Stir together sour cream, horseradish, and lime juice.
  2. Season steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak for 4 minutes per side, or done to liking. Let rest 5 minutes and then thinly slice.
  3. Place steak slices on tortillas and top with slaw and sour cream mixture.

 

 

 

  • 397 calories
  • 27 grams protein
  • 28 grams carbs
  • 20 grams fatsteaktacos
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