What happens when I have a bunch of parsley and don’t know what to do with it? I go to the store after work and grab steak and tortillas so I can have steak tacos the next night! The sauce doubles as the marinade so this can be a weeknight meal.
I find the trickiest part to be the tortillas. I’m assuming restaurants make their own corn tortillas because the run-of-the-mill corn tortillas at the store fall apart. When I made these tacos I picked a new strategy. I put a pan over medium heat, poured one tablespoon of canola oil in a pan and swirled it around, then I took three street taco-sized corn tortillas and laid them down and pressed to absorb some of the oil and then flipped them and pressed again. I let the tortillas rest at medium-low heat and cook until they crisped up, but still were pliable enough that they would bend. The may puff up a bit and that is normal; when they did puff up I would flip them to the other side. I found when I did this I did not have to have two corn tortillas, which I have noticed is the strategy of some restaurants.
Low Fodmap Steak Tacos with Zesty Herb Sauce
Ingredients
Sauce/Marinade
- Juice 1 lime
- 4 tsp garlic olive oil
- 2 large jalapenos
- 2 cups loosely packed parsley leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 tbsp olive or avocado oil
- 2 tbsp red wine vinegar
Steak & Marinade
- 1 lb sirloin steak
- Salt & pepper for steaks
- Half of marinade above
Tacos
- Corn tortillas, street taco size
- Canola oil
- radish slices
- 1 green onion, chopped (green parts only)
- lime wedges
Instructions
Prep
- Pat steaks dry and season with salt and pepper
- Combine all sauce ingredients in food processor and blend until smooth
- Pour half of the sauce into a plastic bag or container and marinade the steaks for at least four hours, but preferably overnight. (Reserve the other half for sauce)
Cook
- Heat up grill and remove steaks from marinade. Cook steaks until center internal temperature is 135℉.
- Heat pan on the stove on medium heat and pour 1 tbsp of canola oil into the pan and swirl it around to cover the pan. Place three street size corn tortillas on the oil and press and flip to the other side and press again. Reduce temperature to medium-low and let tortillas rest until they crisp up, but are still pliable. If they start to puff up, flip to the other side.
- Cut up radish into thin slices and chopped up green parts of the green onions.
- Pull the other half of the sauce out of the fridge and stir as ingredients will have settled overnight.
- Pull steaks off when internal temperature is 135℉ and allow to cool slightly. Slice steak into thin slices.
Serve
- Place three thin slices of steak on each tortilla with a few radish slices and green onions and drizzle a bit of sauce overtop. Serve with lime wedges. Limit serving to three tacos each.