When I have leftover steak, it’s time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta.
Ingredients
1 beef flank steak (1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil, divided
1 medium onion, halved and sliced
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1/2 cup salsa
1/4 cup minced fresh cilantro
2 teaspoons lime juice
dash hot pepper sauce
8 flour tortillas (6 inches), warmed
optional toppings: salsa, cilantro, shredded lettuce and sour cream
Directions
Sprinkle steak with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add steak; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan.
In same skillet, heat remaining oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add jalapeno and garlic; cook 2 minutes longer. Stir in salsa, cilantro, lime juice and pepper sauce; heat through.
Thinly slice steak across the grain; stir into onion mixture. Serve in tortillas; top as desired.
