Steak Picadillo Soft Tacos

mexican sandwich beef brunch sauté quick & easy low cal high fiber cinco de mayo lunch steak poker/game night pan-fry healthy party tortillas bon appétit dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

The Bon Appétit Test Kitchen

Makes 4 servings

Source

Ingredients

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)

Method

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.