1. In a large bowl, toss together cabbage, carrot, apple, and scallion. In a small bowl, whisk together cider vinegar and 2 Tbsp. of the oil. Add vinegar mixture to cabbage mixture and toss to coat. Set aside.

2. Slice steak into very thin strips. Heat remaining 2 tsp. oil in a large nonstick skillet over medium-high heat. Add steak and cook until browned on the outside but still slightly pink inside, about 5 minutes. Season with salt and pepper.

3. While steak cooks, in a medium bowl stir together yogurt, chili powder, and lime juice. Taste and add more chili powder if desired. Wrap tortillas in a paper towel and warm for 30 to 60 seconds in the microwave.

4. Place 2 tortillas on each of 4 plates. Divide steak among tortillas and top with cabbage slaw. Garnish with a parsley sprig, if desired, and serve yogurt in a bowl on the side.

Source: Hannaford fresh Magazine, March - April 2013