I came across this recipe several years ago and it has been a staple in our house ever since. It’s easy to make and wonderful as left-overs.
Steak Tacos (adapted from Cook’s Country, June/July 2006)
- 1 flank steak (about 1.5), sliced very thin*
- 1.5 chili powder
- 2 tsp. cumin
- 1.5 tsp. coriander
- 1/2 tsp. salt
- 2 cloves garlic, minced
- 4 scallions, green and white parts cut into 1″ lengths
- 1-2 jalapeno chiles, minced
- 4 tsp. vegetable oil
- 1/2 cup canned tomato sauce
- 1/2 cup water
- 1.5 T. brown sugar
- 1 tsp. lime juice
- 12 taco shells**, hard or soft
Mix chile powder, cumin, coriander, salt, garlic, scallions and jalapenos in medium-sized bowl. Add steak to mixture and toss well to coat the slices with the spice mixture.
Mix tomato sauce, water, brown sugar and lime juice in small bowl; set aside.
Heat 2 tsp. oil in large skillet over high heat until shimmering. Add half of steak mixture and cook, turning once, until just browned, about 1 minute per side. Transfer to bowl. Repeat with remaining oil and steak, transfer to bowl.
Off heat, add the tomato sauce mixture, scraping up any browned bits with a wooden spoon. Also add any juice that collected in the bowl with the cooked meat. Cook until reduced by half, about 6 to 10 minutes over medium heat. Return steak to skillet and cook until meat is glazed, about 2 minutes. Divide among taco shells and serve.
*One of the secrets to having the meat turn out incredibly tender is to cut it very thin and then quickly cook it. To prepare the flank steak, cut the steak with the grain into 2 inch wide sections. Then take each section and cut very thinly across the grain.
**I stuffed my tacos with meat in the picture – wouldn’t get the full 12 out of the recipe as indicated.
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