When I told my husband I was going to try this recipe - he kind of upturned his nose to it; not thinking so much of steak tacos. But he changed his mind once he tasted them - said the recipe was definitely a keeper!
Steak Soft Tacos
To make cutting the steak easier, place the whole flank in the freezer for 20 minutes to firm up
1 flank steak (about 1.5 lbs) sliced thin
1 T. chili powder
1.5 tsp. Cumin
1 tsp. coriander
3/4 tsp. salt
4 scallions, green parts cut into 1 inch lengths, white parts cut in half lengthwise
1-2 jalapeno chiles, minced
4 tsp. veg. oil
1/2 cup canned tomato sauce
1/2 cup water
2 tsp. brown sugar
1 tsp. lime juice
12 (8 inch) flour tortillas, warmed
1. Place sliced steak in large bowl and sprinkle evenly with chili powder, cumin, coriander, and salt. Add garlic, scallions, and chile and toss to combine. Steak mixture can be refrigerated for up to 2 hours.
2. Heat 2 tsp. oil in large skillet over high heat until just smoking. Add half of steak mixture and cook, turning slice once, until just browned, about 1 minute per side. Transfer to bowl. Repeat with remaining oil and steak and transfer to bowl.
3. Off heat, add tomato sauce, water, brown sugar, and lime juice to skillet, scraping up any browned bits with a wooden spoon. Meanwhile, used slotted spoon to transfer browned steak mixture to cutting board, leaving accumulated juice in bowl. Chop steak into rough 1-inch pieces.
4. Add reserved juice to skillet and cook until reduced by half, about 6 to 10 minutes over medium heat (it didn't take this long for me). Return steak to skillet and cook until meat is glazed and just cooked through, about 2 minutes. Divide among tortillas. Serve
Source: June/July 2006, Cook’s Country
Steak Soft Tacos
To make cutting the steak easier, place the whole flank in the freezer for 20 minutes to firm up
1 flank steak (about 1.5 lbs) sliced thin
1 T. chili powder
1.5 tsp. Cumin
1 tsp. coriander
3/4 tsp. salt
4 scallions, green parts cut into 1 inch lengths, white parts cut in half lengthwise
1-2 jalapeno chiles, minced
4 tsp. veg. oil
1/2 cup canned tomato sauce
1/2 cup water
2 tsp. brown sugar
1 tsp. lime juice
12 (8 inch) flour tortillas, warmed
1. Place sliced steak in large bowl and sprinkle evenly with chili powder, cumin, coriander, and salt. Add garlic, scallions, and chile and toss to combine. Steak mixture can be refrigerated for up to 2 hours.
2. Heat 2 tsp. oil in large skillet over high heat until just smoking. Add half of steak mixture and cook, turning slice once, until just browned, about 1 minute per side. Transfer to bowl. Repeat with remaining oil and steak and transfer to bowl.
3. Off heat, add tomato sauce, water, brown sugar, and lime juice to skillet, scraping up any browned bits with a wooden spoon. Meanwhile, used slotted spoon to transfer browned steak mixture to cutting board, leaving accumulated juice in bowl. Chop steak into rough 1-inch pieces.
4. Add reserved juice to skillet and cook until reduced by half, about 6 to 10 minutes over medium heat (it didn't take this long for me). Return steak to skillet and cook until meat is glazed and just cooked through, about 2 minutes. Divide among tortillas. Serve
Source: June/July 2006, Cook’s Country