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–+ servings
Steak on corn tortilla shells, radish slices, zesty herb sauce and green onions

Low Fodmap Steak Tacos with Zesty Herb Sauce

Great steak tacos with an herb sauce with some zest!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

Prep
  1. Pat steaks dry and season with salt and pepper
  2. Combine all sauce ingredients in food processor and blend until smooth
  3. 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
  1. Heat up grill and remove steaks from marinade. Cook steaks until center internal temperature is 135℉.
  2. 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.
  3. Cut up radish into thin slices and chopped up green parts of the green onions.
  4. Pull the other half of the sauce out of the fridge and stir as ingredients will have settled overnight.
  5. Pull steaks off when internal temperature is 135℉ and allow to cool slightly. Slice steak into thin slices.
Serve
  1. 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.
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