Sunday, March 27, 2011

Leftover Steak and Vege soft tacos

Needing a light meal using left over steak. Found this one.

by Russell Skall, Fleming's Executive Chef
PREPARATION TIME: 15-20 minutes
3 Tbsp. red onion, diced
3 Tbsp. green pepper, diced
2 tsp. jalapeños, finely diced
2 Roma tomatoes, diced
1 tsp. garlic, minced
1/2 tsp. Kosher salt
1/2 tsp. black pepper, fine grind
2 tsp. fresh lime juice
2 tsp. apple cider vinegar
1 TBS. extra virgin olive oil
5-6 oz. leftover steak
1 cup shredded lettuce
7-8 cilantro leaves
4 flour tortillas
Taco sauce to taste
Cut the red onion and pepper into ¼-inch dice and place in a mixing bowl. Cut the jalapeño in half and remove the stem and seeds. Mince and add to the mixing bowl with diced tomatoes and minced garlic. Add the Kosher salt, black pepper, lime juice, vinegar and 1 tsp. olive oil to the mixing bowl and mix well. Allow to marinate for 20 minutes. Cut the leftover meat into ¼-inch dice, then season with a pinch of salt and pepper. Place 2 tsp. olive oil in a small sauté pan on high heat. Add the meat and sear 1-2 minutes. Place the warm steak in a clean bowl and reserve. Place the sauté pan back on the high heat with a little olive oil. Cook the vegetables for 2-3 minutes to soften. Place in clean bowl and reserve. Place some of the meat in the middle of a tortilla, then top with some of the vegetables and shredded lettuce. Pull the cilantro leaves off the stem and place on top. Finish with your favorite sauce. Fold the tortillas and serve.

Makes 4 tacos.
* I won't be using bell peppers or the cilantro. We'll use spelt tortillas. I'll be using my pickled jalapenos that I canned last summer.
 Daughter One's plate
Daughter Two's plate

**These were great. Easy to make.


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  2. Thanks for the comment. I'm a novice at blogging and especially at the design. I'll see what I can learn to do to make the blog more appealing color-wise.
    I hope you'll be back!