Flank Steak Tacos with Slaw

Ingredients

• 1 teaspoon brown sugar 
• 2 teaspoons chili powder 
• 1 tablespoon apple cider vinegar 
• 0.3 cup cilantro leaves 
• 8  corn tortillas 
• 12 ounce flank steak trimmed
• 0.5 teaspoon ground cumin 
• 1 teaspoon dijon honey mustard 
• 1 cup jicama 
• 1 small lime cut into 8 wedges
• 1 tablespoon olive oil extra virgin extra-virgin
• 1 cup radicchio thinly thinly sliced
• 1  bell pepper red
• 0.5 teaspoon salt divided
• 0.5 teaspoon cocoa powder unsweetened
• 1  bell pepper yellow

Equipment

• bowl
• frying pan
• whisk
• grill pan

Directions

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
2. Combine chili powder, sugar, cumin, cocoa, and 3/8 teaspoon salt; rub spice mixture evenly over steak.
3. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness.
4. Let stand 10 minutes; cut across the grain into thin slices.
5. Cut bell peppers into quarters; discard seeds and membranes.
6. Add bell peppers to pan; cook for 4 minutes on each side.
7. Cut into thin slices.
8. Combine remaining 1/8 teaspoon salt, vinegar, oil, and mustard in a medium bowl, stirring with a whisk.
9. Add jicama, radicchio, and cilantro to bowl; toss to coat.
10. Heat tortillas in grill pan coated with cooking spray 30 seconds or until lightly charred. Divide beef, bell peppers, and jicama mixture evenly among tortillas; serve with lime wedges.