Stephanie Meyer’s Cassava Flour Steak Tacos with Chimichurri

Steak Tacos with Cassava Tortillas and Arugula Chimichurri

Stephanie A. Meyer has introduced us to a fun new recipe! She will not only teach you how to make your own tortillas but also introduce you to Cassava Flour. Marinated top sirloin seared and packed into a scallion cassava flour tortilla, topped with sliced radishes and arugula chimichurri. Served with seared cauliflower on the side. 
Difficulty: Medium
Time: 35-40 Minutes
This dish is Gluten-Free & Paleo
Calories: 699 Fat: 23g Carbs: 96g Protein: 38g

ABOUT THE DISH

Cassava flour comes from the cassava root which, has many name: yuca, manioc, and tapioca. Cassava is a staple crop in developing countries due to its high drought tolerance. There are two types of cassava sweet and bitter. Some farmers often prefer the bitter cassava because of its resistance to pests.

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This recipe was designed by local chef:
Stephanie A. Meyer - Freshtart.com of Fresh Tart

A home cook, photographer, recipe developer, and culinary motivator who uses whole, nutrient-dense foods to pull together fast, flavorful meals found on her blog www.freshtart.com. She is an active supporter of managing food allergies/sensitivities, autoimmune disease, weight gain, chronic disease through cooking, education and food awareness.

Stephanie is also responsible for bringing us Twin Cities Chefs Table, which highlights local foods, restaurants, and chefs.

Ingredients
Top sirloin
Cauliflower
Cassava flour
Thyme
Garlic
Scallion
Arugula
Oregano
Red pepper flakes
Red Wine Vinegar
Radishes

Cooking terms for this recipe

Scallion Another word for green onion. They can be used interchangeably
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Knead To work and press into a mass, usually with the hands

What you need

Medium sauté pan

Blender or food processor

Medium bowl

Rolling pin

Plastic wrap

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Remove thyme from stem and chop, Mince garlic. Remove root from the scallion and mince. Remove oregano from the stem and chop. Remove top and bottom of the radish and thinly slice. Cut cauliflower into florets Roughly chop arugula. Remove beef from the package, rinse and pat dry. In a medium bowl combine the steak, half of the garlic, the thyme and 1Tbsp. of oil. Add a pinch of salt and pepper and mix to combine. Cover and marinate on the counter until ready to use.

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Step 2: MAKE THE CHIMICHURRI

In a blender or food processor combine the arugula, oregano, crushed red pepper flakes, remaining garlic, half of the scallions, red wine vinegar, a pinch of salt and pepper and 1/4 cup of oil . Pulse until smooth, about 30 seconds. If you don’t have a blender or food processor, mince all of the ingredients up very finely and whisk all ingredients together while slowly adding the oil.

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Step 3: MAKE THE DOUGH

In a medium bowl, combine cassava flour, 1tsp. of salt and the remaining scallions. Drizzle 1/2 a cup of oil over the ı and use your hands to combine, rubbing the oil and flour together until uniformly mixed. Stir in 2/3 cup warm water until combined, then use your hands to form into a ball of dough. Knead dough for a minute if it feels a bit dry, add more water, a tablespoon at a time, until dough feels soft and pliable. Your dough should be the consistancy of playdough. Not to wet and sticky but not to dry either.

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Step 4: SEAR THE TORTILLAS

Divide dough into 6-8 equal pieces. When ready to roll out tortillas, pre-heat an un-greased medium sauté pan over medium heat. Lay a sheet of plastic wrap on the counter. Place a piece of dough on top, then cover with a generous piece of plastic wrap. With a rolling pin, roll dough into a thin tortilla between the plastic and parchment. Gently lift plastic off (and keep it, for rolling the next tortilla) and transfer tortilla to hot sauté pan. Sear until puffed up and browning in spots, about 3 minutes, then flip and sear the other side. Transfer to a plate and cover with a towel to keep warm.Divide dough into 6-8 equal pieces. When ready to roll out tortillas, pre-heat an un-greased medium sauté pan over medium heat. Lay a sheet of plastic wrap on the counter. Place a piece of dough on top, then cover with a generous piece of plastic wrap. With a rolling pin, roll dough into a thin tortilla between the plastic and parchment. Gently lift plastic off (and keep it, for rolling the next tortilla) and transfer tortilla to hot sauté pan. Sear until puffed up and browning in spots, about 3 minutes, then flip and sear the other side. Transfer to a plate and cover with a towel to keep warm.

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Step 5: SEAR THE STEAK

Pre heat the same sauté pan that you cooked the tortillas in over medium heat. When hot remove the steaks from the marinade scraping off excess oil. Season with a pinch of salt and pepper then add to the pan and sear on each side for 3-4 minutes. Until a nice crust has formed (see temperaure doness card). Remove from the pan and set aside to rest. In the same pan add 1 Tbsp. of oil and the cauliflower and sear for 4-5 minutes until. Season with a pinch of salt and pepper. USDA recommends cooking beef to an internatil temperature of 145ºF

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Step 6: PLATE YOUR DISH

Lay out 3 tortillas per plate. Thinly slice the steak and divide it between the tortillas. Top with radish slices and drizzle with chimichurri. Serve seared cauliflower on the side and drizzle with any extra chimichurri. Enjoy!