MICHELADA RECIPE NO TOMATO JUICE RECIPES

Steps:

• Preheat a grill pan or grill to medium-high
• Preheat oven 200F, wrap tortillas in a clean, wet, kitchen towel and place in oven to get warm
• Drizzle steak with EVOO
• Season with cumin, chipotle powder, salt and freshly ground black pepper
• Place the seasoned flank steak on the grill or grill pan, cook until the meat is well-browned on one side, about 5 minutes
• Turn and continue to cook until well-browned on the other side and medium-rare at the center, about 4 minutes more
• Transfer the steak to a cutting board and let rest for several minutes
• While the steak is cooking, preheat a large, nonstick skillet over medium-high heat
• Add vegetable oil and let the oil start to smoke
• Add the cabbage, bell peppers and red onions, toss and cook them until the veggies soften and cabbage starts to wilt, about 8 minutes
• Season the veggie mixture with salt, freshly ground pepper, hot sauce and juice of 1 lime
• Remove from the heat and keep warm
• Thinly slice the steak across the grain and transfer to a warmed platter along with the spicy veggies
• Serve with scallions, avocados, sour cream and lime wedges alongside as your toppers
• Top the warm tortillas with a couple of slices of meat, spicy veggies, some smoked cheddar on top and whatever toppers you want!