This week, I don’t have a story to share. But I recently did an interview with a blogger friend, Kylie. She is an awesome photographer who lives in France. On her blog, Curated Life, she shares photography tips, styling tips and delicious recipes. I am honored that Kylie invited me to share a few personal stories and tips on her blog. Hop over and check it out!
Now, back to today’s recipe!
What to do if you have leftover steaks? Turn them into tacos!
These tacos can be done in 30 minutes. Cut the steaks into little dices. Marinate them with some oregano, soy sauce, and ketchup for about 20 minutes. Saute them over the stove. That is it for your protein!
For the tortillas, always, always go with corn tortillas. It is not tacos if in flour tortillas. There are a few ways to reheat tortillas. Our favorite is to toast them over the stove in open fire. Once it gets a little charred on both side, it is ready. Another way is to toast them in a pan on the stove. When the tortilla starts to puff, turn over and cook until it puffs again. It doesn’t take on any color really. The easiest and fastest way is to heat them in microwave. Wrap about 5 – 6 tortillas in a paper towel. Cook in the microwave for about 35 seconds. It is fast, but it didn’t add any extra flavors to the tortillas like the other two ways. If you have couple minutes or so, I will suggest try the first two methods.
Taco topping doesn’t have to be complicated. An authentic topping is actually very simple. Forget about guacamole. You just need diced onions and chopped cilantro. Mix them together and sprinkle over your tacos. If you want a little citrus and fresh flavors, spoon a little store-bought salsa verde or salsa on top. You are all good! Why make your own salsa verde when you can buy good ones from store? Try Trader Joe’s.
- ¾ pound leftover Grilled College Marinated Steaks
- 1 tablespoon ketchup
- ¾ teaspoon dried crushed oregano
- ½ teaspoon vegetable oil plus more for cooking
- 1½ tablespoons lemon juice
- 10 – 12 (4.5-inch corn) tortillas (or 6 – 8 (6-inch corn) tortillas)
- ¼ cup store-bought salsa verde or salsa
- 1 cup white onion (cut into small dices)
- 3 tablespoons cilantro (finely chopped)
- Cut the leftover steaks into ½-inch cubes. Transfer to a medium bowl. Add soy sauce, ketchup, dried crushed oregano, and vegetable oil. Marinate at room temperature for 20 minutes. Add the lemon juice at the last-minute.
- In a small bowl, mix the onion and cilantro together. Set aside.
- In a large pan over medium-high heat, add ½ tablespoon oil. Add the steaks and cook until warm through and slightly browned. Taste and adjust with salt if needed. Transfer to a medium bowl.
- Meanwhile, start on the tortillas. Reheat them up over the open flame on the stove over medium heat until slightly brown, but still soft on both sides. Watch carefully because the tortillas can be burnt easily. Transfer the cooked tortilla to a tortilla warmer or a plate with an aluminum-foil-cover.
- When everything is ready, put tortillas on serving plates and top with steaks and onion topping. Serve immediately with salsa verde or salsa.
- If you want to try this recipe, but you don’t have any leftover Grilled College Marinated steaks. You can start with ¾ pound raw rib eye cap or rib eye steaks. Cut them into ½-inch cubes. Marinate them in ¼ cup ketchup, ¼ cup light beer, 3 tablespoons soy sauce, ¾ teaspoon dried crushed oregano, and ½ teaspoon vegetable oil for 20 minutes. Add 1½ tablespoons lemon juice just before cooking.
- Tortillas can also be reheated on a pan over the stove. Cook until both sides start to puff.
- I served the tacos with salsa verde that I bought from Trader Joe’s.