Soft Grilled Steak Tacos

Ingredients:

1-1/2 Tsp chili powder

1 tsp sugar substitute

Kosher salt and freshly ground black pepper

1-1/4 lb. flank steak

1 large red onion, cut into 1/2-inch-thick rounds

1 medium jalapeños, stemmed

2 tbs olive oil

3 cups green cabbage, thinly sliced 

1 tbs fresh lime juice

8 Ezekiel wraps

1/2 cup 0%, plain Greek Yogurt

Method:

Prepare a grill to medium heat. Meanwhile, in a small bowl, mix the chili powder with 1/2 tsp. of the sugar substitute, 2 tsp. salt, and 3/4 tsp. pepper. Pat the steak dry, sprinkle the mixture on both sides, and let sit at room temperature while the grill heats. Set the onion rounds and jalapeños on a large plate and sprinkle with 1 Tbs. of the oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Wrap tightly in foil.

Put the steak, onions, and jalapeños on the grill. Grill the steak, flipping once, until cooked to your liking. Grill the vegetables for about 8 minutes. Transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes.

In a large bowl, toss the cabbage with the lime juice, the remaining 1 tsp. sugar, and 1/2 tsp. salt. Add the remaining 1 Tbs. oil and toss again. Chop the onions and finely chop the jalapeños, add to the cabbage mixture, and toss well. Season to taste with salt, pepper, and lime juice.

Warm wraps in the microwave to soften. Thinly slice the steak and put a few slices on each of the warm tortillas. Top with the slaw and a little yogurt.