Thursday, May 17, 2012

asian infused steak flautas with spicy cole slaw and creamy siracha dipping sauce


ever since i made these flautas here.. i have been thinking about what else i could put in a flour tortilla and crisp up in the oven.. and well skirt steak marinated in asain flavors with a spicy cole slaw and siracha dipping sauce seemed logical.. and let me tell you it was soo good.. we fought over who got to take the left overs for lunch.. i won.. boooyah.. many many years ago.. when i was first married my dad's secretary gave me a recipe which i probably made once a week for the first year i was married,  then forgot all about it until recently.. this recipe is not actually it but it was inspired by the flavors of that dish.. the recipe for that dish was to take boneless skinless chicken or top sirloin steak and cube it up then marinade it a bottle of teriyaki glaze for a few hours then cook in a non stick skillet until cooked through.. meanwhile you take a flour tortilla and fry it up flat in oil, like a tostada and put your meat on top of it then top with sour cream and cheese.. it was so good.. and i fully intend on making something similar in the near future..but until then i came up with these tasty little guys.. they would be great if you made them with smaller flour tortillas and served as an appetizer.. either way you must make these and let me know what you think!!

marinade:

1 tblsp. chili oil
1 tblsp. sesame oil
2 tblsp. rice wine vinegar
2 cloves garlic, minced
1/2 tbls. ginger, minced
1/4 cup low sodium soy sauce
1/2 tbls. sweet n spicy chili sauce

combine all together and mix well.

Take 2 skirt steaks about 12 oz. each and slice into strips and put in a ziplock bag then pour your marinade over the steak.. close tight and kinda squish the meat around in the bag so it all gets evenly coated.. marinade for a min. of 1 hour up to 24 hours. The longer the better.. remove from bag and discard marinade.. cook meat in a non stick pan over medium high heat until cooked through.. i like my meat with a little pink.. while it's cooking make your cole slaw and spicy dipping sauce..

spicy cole slaw

1/2 bag of pre shredded cole slaw mix
1 jalapeno, diced small
2 green onions, top and bottom, diced small

combine all ingredients.. i added about 1/4-1/2 cup of the dipping sauce to the coleslaw also.. it was so good i wanted it on everything ha..

creamy siracha dipping sauce:

1/2 cup low fat sour cream
1/2 cup nonfat plain greek yogurt
1/2 tblsp. fish sauce
1 tblsp. low sodium soy sauce
1/2-1 tblsp. siracha (or more.. depending on how hot you want it)
1/2 tblsp. splenda

combine all ingredients.. i had made alot so i used about a 1/4-1/2 cup in the cole slaw then reserved the rest for dipping..


assembly:

6 flour tortillas

zap your tortilla's for about 20 seconds to make them easier to work with.. heat your oven to 375 degrees (f).. line a baking sheet with foil and spray it with pam.. take your tortilla add meat and cole slaw and roll up with both ends open.. place on baking sheet seam side down.. then spray the tops with pam and bake until crispy.. about 25-30 minutes.. remove from baking sheet when done.. serve immediately with dipping sauce..

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