For the past 5 or 6 months, I’ve been feeling like time is running away from me and I am barely catching up. I’ve been pushing myself to evolve in many areas, cooking being one of them. On the one hand, I’ve amassed a pretty good collection of cookbooks and magazines, signed up for Top Chef University online classes, and made progress in baking. On the other hand, I still can’t find time to try that pot roast recipe that takes hours to cook in the oven. With another long weekend coming up, I am planning to try some fresh new dishes and take pictures in the daylight 🙂
Meanwhile, here’s a recipe for steak tacos that I made for dinner last night. The original recipe comes from a Bon Appetit magazine issue but I made some adjustments to it. I used orange bell peppers because this was what I had on hand, and pitted kalamata olives since I’m not big on green olives, stuffed or not. I also did not add steak strips back to the skillet only because I didn’t want to ruin the looks of my beautiful medium rare meat. The combination of some ingredients here sounds a bit unusual but I am sure you are going to enjoy the subtle sweetness of raisins and allspice, the very pronounced heat of green chiles, and the juiciness of the steak, all wrapped up in a soft flour tortilla.
- 1 tablespoon extra-virgin olive oil
- 1 12-ounce strip of skirt steak
- 1/2 cup 1/4-inch squares green bell pepper
- 3/4 cup canned diced tomatoes with green chiles
- 1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
- 1/4 cup raisins
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 8 store-bought flour tortillas
- chopped fresh cilantro for garnish
Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet, sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add cumin, allspice, and tomato paste. Cook for about a minute or two. Add tomatoes with green chiles, olives, and raisins. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.