• 1/4 cup fresh lime juice
  • 1 tbsp maple syrup
  • 1/2 head red cabbage, thinly shredded
  • 1 large carrot, julienned
  • 1/4 cup cilantro leaves
  • Sea salt and black pepper, to taste
  • 2 lbs skirt steak
  • 1 tbsp grape-seed oil
  • 1 tbsp sea salt
  • 2 tsp coarsely ground black pepper
  • 4 brown rice tortillas
  • 1 tbsp olive oil
  • 1 jar chimichurri sauce


  1. Combine coleslaw ingredients in a bowl. Let stand 10 minutes.
  2. Pat steak dry with paper towels, then rub with grape-seed oil. Rub both sides with salt and pepper.
  3. Heat a cast-iron skillet over high heat. Place steak on skillet and sear for 3 minutes per side. Transfer to a cutting board and let stand 5 minutes. Cut steak into thin slices.
  4. Heat oven to 400°F. Place tortillas on a baking sheet and brush with olive oil. Bake until crispy, about 5 minutes.
  5. Distribute coleslaw and steak among tortillas. Top with chimichurri sauce.
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