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)

Details

Servings 4
Preparation time 35mins
Cooking time 70mins
Adapted from bonappetit.com

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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Mexican Favorites Slideshow.