Sometimes the best things in life are the simplest things. This recipe? Case in point! When it comes to street tacos, they are incredibly easy to make and have only a few ingredients. This beef version is one of my family’s favorites so it gets requested often, which, as a busy momma, makes me happy because they are super quick to whip up any night of the week. The filling is also just as delicious wrapped up in lettuce leaves if you’re looking for a tortilla alternative. Simple, delicious, and classic! You just can’t go wrong.
Total Time: 35 minutes
Serves 4
For the steak:
- 1 1/2 pounds skirt or flap steak
- 1/4 cup extra virgin olive oil
- 1/4 cup finely diced white onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 head of butter lettuce leaves or 8 grain-free tortillas (I use Siete brand)
- 1/2 white onion, finely diced
- 1/2 cup finely chopped fresh cilantro leaves
- 2 limes, cut into wedges
- Your favorite hot sauce or salsa (optional)
Place the steak on a cutting board and cover it with a sheet of parchment paper. Use a meat mallet to pound the steak 20–30 times to tenderize. Discard the paper, then slice the steak into small 1/4-inch cubes.
In a large skillet, heat the olive oil over medium-high heat. Add the diced steak and onion. Spread them into a single even layer and let brown, about 4 minutes. Add the cumin, chili powder, garlic powder, salt, and pepper and toss to evenly coat. Continue cooking, stirring occasionally, until the steak is cooked through and slightly crisp around the edges, 4–5 more minutes.
To assemble:
Spoon the beef over the butter lettuce leaves or warm tortillas and serve with the onion, cilantro, lime wedges, and hot sauce. Enjoy!
Excerpted from “The Defined Dish: Healthy and Wholesome Weeknight Recipes” copyright 2019 by Alex Snodgrass. Photography copyright 2019 by Kristen Kilpatrick. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
