Easy Steak And Feta Tacos Food

FETA STEAK TACOS

Steps:

• In a large bowl, toss beef with vinaigrette; let stand 15 minutes. In a small bowl, mix yogurt and lime juice., In a large skillet, heat oil from sun-dried tomatoes over medium-high heat. Add pepper and onion; cook and stir until crisp-tender, 3-4 minutes. Remove to a small bowl; stir in sun-dried tomatoes and olives., Place same skillet over medium-high heat. Add beef; cook and stir until no longer pink, 2-3 minutes. Remove from pan., Serve steak and pepper mixture in tortillas; top with cheese. Serve with yogurt mixture and lime wedges.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE

Steps:

• 1. For the salsa verde: Heat a griddle, grill, or skillet over high heat and add the tomatillos, garlic, and jalapenos all at once. Eyeball them, but do about a minute or two on each side, turning with tongs, until everything is close to getting black but not black.
• 2. Put the charred vegetables in the blender with the avocado, water, and salt and blend until smooth. Add the cilantro and blend again.
• 3. For the steak: Combine the seasonings in a small bowl. Squeeze the limes over the meat evenly, using all their juices. Then rub the lime halves over the meat to get the pulp over it. Sprinkle the seasoning mix over both sides.
• 4. Heat a grill to medium-high. Grill the steak to your liking; we like it medium-well. Remove, let rest 5 minutes, and then slice it across the grain in angled strips. Using 2 tortillas per taco, pile in some meat, onion, and cilantro and top with salsa verde.