RecipeBreakfast
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flameLunchBeefMexican & LatinUnder 30 mins
Leftover Steak Street Tacos
Prep15 min
Cook5 min
Total20 min
ServesServes: 2 to 3
If last night's steak felt like it wanted more salt and more brightness, this is the fix. Tucked into a warm tortilla with a sharp pico de gallo, a squeeze of lime, and a pinch of salt, that same steak eats completely differently. The acid and salt do exactly what a finishing flake does on the plate, they wake the whole thing up.
The steak barely touches heat here. A quick toss in a hot pan to warm it, then straight into the tortillas.
Method
Steps
- Make the pico. Combine the tomato, onion, jalapeno, cilantro, and lime juice in a bowl. Season with salt and let it sit while you do everything else. Salt it assertively, this is where the brightness comes from.
- Warm the tortillas. Char them directly over a gas flame for a few seconds a side, or heat them in a dry pan until soft and spotty. Wrap them in a clean towel to keep warm.
- Warm the steak. Heat the oil in a pan over medium-high. Add the chopped ribeye and toss for 30 to 45 seconds, just until warmed. Season with a pinch of salt. Do not let it sizzle long, it is already cooked and only needs to come up to temperature.
- Build. Pile steak into each tortilla, spoon over the pico, add cotija and cilantro if using, and finish with a hard squeeze of lime and a pinch of salt right before eating.
Good to know
Notes
- Salt and lime at the tableThis is the recipe that makes up for an under-salted steak. Taste one taco, then adjust, most leftover steak tacos want more salt and more lime than you expect. Double up the tortillas if they are thin so they do not fall apart.
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