Steak Tacos with Mango Radish Salsa
Makes 6 servings
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1½ pounds flatiron steak
  • 2 tablespoons Mexican seasoning
  • 1 mango, peeled, pitted, and diced
  • ½ cup sliced radishes
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 (16-ounce) package corn tortillas, heated
  • 1 (10-ounce) package angel hair coleslaw
  • 1 ripe avocado, halved, pitted, peeled, and diced
  1. Preheat oven to 400°.
  2. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle steak with Mexican seasoning, and cook for 3 minutes per side or until browned. Transfer skillet to oven.
  3. Bake for 5 to 10 minutes or to desired degree of doneness. Transfer steak to a cutting board, and let stand for 5 minutes; thinly slice steak across the grain.
  4. In a medium bowl, stir together mango and next 3 ingredients. Serve steak in warm tortillas topped with slaw, avocado, and mango mixture.
Kitchen Tip: Flatiron steak is a tender cut of beef from the shoulder. It’s also known as top blade or shoulder top blade steak.
Recipe by Paula Deen Magazine at