Street Steak Tacos
Ingredients
For The Steak
- 1½ pounds skirt or flap steak
- ¼ cup extra-virgin olive oil
- ¼ cup white onion finely diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
To Assemble
- 1 head butter lettuce leaves or 8 grain-free tortillas
- ½ white onion finely diced
- ½ cup fresh cilantro leaves finely chopped
- 2 limes cut into wedges
- Your favorite hot sauce or salsa optional
Instructions
For The Steak
- 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 to 30 times to tenderize. Discard the paper, then slice the steak into small ¼-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 to 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!
Notes
Credit: The Defined Dish by Alex Snodgrass