Steak Picadillo Soft Tacos – a delicious recipe with extra-virgin olive oil, bell pepper, tomatoes, raisins, tomato paste, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; saute 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Saute 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.
2
Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
3
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.
296
kcal
Calories
11
g
Fat
42
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 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, and more.
Yes, Steak Picadillo Soft Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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