Happy Cinco de mayo, ya'll. Need something festive to make?
Tony has the Epicurious app on his phone and he found this recipe. He wanted to try it based on the picture (don't we all do it that way?) I was pretty surprised as I reviewed the ingredients that he wanted to try it. I have NEVER had steak tacos like this. They remind me of something I'd get in Greece or somewhere- not that I have ever been or even know what they eat. I just felt so sophisticated using pimiento olives and raisins in my tacos as opposed to a packet of McCormick Taco seasoning. If you are daring and want to try something new- give these babies a whirl! If green olives disgust you, I don't recommend these(; Definitely different, but we like that!
Yield: Makes 4 servings
Active Time: 35 minutes
Total Time: 35 minutes
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 corn 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 tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. 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.