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Sweet and Sour NY Strip Tacos with Cabbage Slaw

A fusion of Latin American cuisines with some Asian flavors.
3.45 from 9 votes
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Protein: Beef
Cut: NY Strip Steak
Diet: Gluten Free
Course: Main Course
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people

Ingredients

  • 2 ButcherBox NY Strip Steaks
  • 2 tablespoons ghee for searing

Marinade & Slaw Dressing

  • ¼ cup sesame oil
  • ¼ cup honey
  • ¼ cup coconut aminos
  • ¼ cup rice vinegar
  • 4 tablespoons sesame seeds

Slaw

  • 2 cups shredded napa cabbage
  • ½ cup shredded carrots
  • ½ cup shredded Gala apple any apple works!
  • salt to taste
  • black pepper to taste
  • 2 tablespoons fresh chopped cilantro optional, for garnish

Instructions

  • Mix all marinade ingredients. Use ½ of mixture to marinate the steaks overnight, and reserve the other ½ for the slaw.
  • Mix cabbage, apples, and carrots. Dress with reserved marinade/dressing and refrigerate overnight for the best flavor.
  • Preheat oven to 425°F.
  • Preheat cast-iron skillet over high heat. Remove steaks from marinade and pat dry. Add ghee to pan, and once ghee has melted, sear steaks on both sides for 2 minutes per side.
  • Place skillet in oven and roast until thermometer inserted into thickest part of steak reads 120°F, about 6 minutes. Let rest 8 minutes before slicing thin.
  • Serve the steak topped with the slaw in your favorite taco shell or sticky bun. Garnish with fresh cilantro.
  • Enjoy!
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