Ingredients
For the Steak
- 1 ½ lbs flank steak or skirt steak
- 3 cloves of garlic, minced
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup orange juice
- ¼ cup olive oil
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1 jalapeño, seeded and minced (optional for heat)
- 1 handful fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
For the Chicken
- 2 cups cooked, shredded rotisserie chicken
- ¾ cup BBQ sauce
For the Slaw
- 1.5 cups cabbage coleslaw mix
- ¼ cup mayonnaise
- 1 tbsp apple cider vinegar
For Serving
- 1 Package 50 Panaji Original Naan Minis
- Fresh cilantro and lime wedges for garnish
Instructions
For the Steak
- In a bowl, whisk together lime juice, orange juice, olive oil, soy sauce, vinegar, garlic, jalapeño, cilantro, cumin, chili powder, salt, and pepper. Pour the marinade over it, turning to coat evenly. Refrigerate for at least 1 hour, up to 4 hours
- Heat a cast-iron skillet on high. Add a drizzle of oil and sear steak 4–5 minutes per side.
- Let the steak rest 5 minutes, then slice thinly against the grain.
For the Chicken
- Stir chicken and BBQ sauce together in a bowl to mix well.
For the Slaw
- In its own bowl, add cabbage slaw, mayonnaise, salt and vinegar. Stir well.
To Serve
- Top each Naan Mini with a spoonful of chicken or a slice of steak and some slaw. Sprinkle with cilantro leaves, serve with lime wedges.
