Veal Hanger Steak Tacos | Blog Chef Cookit

Informations supplémentaires

35 min. | 597 kcal | easy | Needs a food processor, Family, Signature | Printable version

1. Setup Preheat oven to 425°F. Cut the pepper into thin strips. Cut 3/4 of the onion into thin slices and finely chop the rest. Cut the lime into quarters. Cut the tomato into small cubes. Thinly slice the radish. Drain and rinse the corn.

2. Roast the vegetables Place the pepper and onion on a sheet pan covered with baking paper. Add the spices, a drizzle of oil, salt and pepper. Bake in the oven for 15-18 minutes until colored.

3. Prepare the creamy corn salsa In a bowl, mix the corn with the tomato, chopped onion, sour cream, a dash of lime juice, salt and pepper. Set aside.

4. Prepare the chimichurri Add the herbs, garlic, the juice of half a lime, 1 tbsp. of wine or cider vinegar, a pinch of sugar and 1/3 cup of oil in a food processor. Reduce everything into a sauce. Add more oil, if needed. Salt to taste.

5. Cook the meat Heat a drizzle of oil in a skillet over medium-high heat. Pat the meat dry then season with salt and pepper. Cook the meat 2-3 minutes on each side. Let the meat rest for 1-2 minutes before cutting it into thin slices. Meanwhile, put the tortillas in the oven for 1-2 minutes.

6. Plate your dish Top the tortillas with the veal slices, roasted vegetables, corn salsa, chimichurri and crunchy radish. Add lime juice to taste. Bon appétit!

2unitVeal flank

6unitWheat tortilla(s) 6in

1unitLime

2unitFresh Mint and Parsley

1unitGarlic Clove(s)

1unitPepper(s)

0.75unitRed Onion(s)

1unitTomato(es)

1unitRadishes

1unitSour Cream

6gSpice Mix - All-Purpose

200mlCorn Kernels

What you need sheet pan, pan, tongs, bowls, food processor

597 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 64g

21%

fat 24g

37%

cholesterol 109mg

36%

fiber 6g

24%

protein 33g

saturated 6g

30%

sodium 536mg

22%

sugar 5g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg