2 bavette pinwheel steaks - take toothpick out and unroll bavette so it lays flat
Mission flour street taco shells (small)
Sesame Cabbage Slaw
1/4 head of green cabbage, shredded
4oz. of rice wine vinegar
1 TBS Sesame Oil
1/2 teaspoon of toasted sesame seeds
Pinch of salt (to taste)
Honey Sriracha Sauce
1/4 cup of local honey
1/4 cup of chili paste
1/2 lime (juiced)
Preparation
Prep Time: 75min | Cook Time: 5min
In a medium bowl, shred cabbage and combine with rice wine vinegar, sesame oil, sesame seeds, and salt (to taste). Let sit in the fridge at least an hour before serving.
In a smaller bowl, combine local honey, chili paste, and lime juice to create the Honey Sriracha Sauce to put on your tacos. Set aside.
Preheat your grill or pan to medium-high heat. If using a pan, lightly coat with a high smoke-point oil such as Avocado or Grapeseed oil.
Grill 3-4 minutes per side to create a nice sear on the steak.
Chop steak after you have pulled it off the grill and let rest for about 5 minutes.
In a Mission Street Taco shell, place a serving of steak, some of the sesame cabbage slaw, and top it with your homemade Honey Sriracha Sauce.
Description
Recipe by: Mike Silvestri at Tony's Littleton Market
Enjoy with a cold beer during the big game!
2 Reviews
Jessica W. 5 years ago
This is so delicious!
Jessica W. 5 years ago
This is so delicious!
Anonymous 5 years ago
Excellent. I didn't have any Chile Paste so I used Schiracha with lime and 1/2 the honey.
Anonymous 5 years ago
Excellent. I didn't have any Chile Paste so I used Schiracha with lime and 1/2 the honey.
Jessica W. 5 years ago
This is so delicious!