Thai Beef Tacos with Cilantro-Lime Crema

20 Jun

So, I have been eyeballing this recipe from HowSweet for awhile now. Debating, wondering how to tweak it in order to fit my budget and taste. The original recipe calls for flank steak. I had cube steak in my freezer and was absolutely not going back to the store at 8pm last night for a stupid flank steak. Cube steak worked fine. I imagine any cut of beef would.

So not disappointed. Quite the opposite, actually. I had 4. And I plan on having 4 more tomorrow.

Thai Beef Tacos with Cilantro-Lime Crema

1-2 pounds steak

Marinade (adapted from howsweeteats.com)

3/4 cup light (canned) coconut milk

1 tablespoon sesame oil

4 garlic cloves, minced

2 teaspoon-sized blobs of tube ginger or 2 teaspoons fresh grated ginger

2 tablespoons brown sugar

3 tablespoons freshly chopped cilantro

1/3 cup sweet chili sauce

Mix all ingredients. Place thawed steak into a large zip-lock bag, with marinade. Refrigerate overnight or at least 6 hours.

Oil grill grates to avoid sticking. Remove steak from marinade. I seared out on high for 3-4 minutes on each side.

Cilantro-Lime Crema

1/3 cup extra virgin olive oil

1/2 cup 0% Fage Greek yogurt

1 Tbs fresh lime juice

1 Tbs white vinegar

1/2 cup fresh cilantro

1 tsp sea salt

Put all ingredients in the food processor or blender and blend until smooth.

Drizzle over tacos.

Eat. Smile.

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