Steak Picadillo Soft Tacos

By mirandavoegeli

Recipes + Menus | Recipes

Steak Picadillo Soft Tacos
Olives take steak tacos in a Mediterranean direction. For the crowning touch, add crumbled feta cheese.

4 servings

PREP:

35 minutes

TOTAL:

35 minutes

Recipe by the Bon Appétit Test Kitchen

Photograph by José Picayo

April 2011

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)

Preparation

Step 1

Preparation

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.

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