Yet again, I’ve been stuck with leftover steak, people! I know many of you never have that problem; “What leftover steak?” you’d say! And others might not have an issue with a little extra steak in the fridge! But leftover steak has always stumped me just a bit – it seems to sit there and say “I’ll never be as good as the first night.” Well, that’s what I thought until recently, anyway.
They say that familiarity breeds contempt, but helping out my favorite octogenarians, the folks, who love steak more than their teeth do, has gotten me pretty familiar with leftover steak. There often seems to be some tucked away in the fridge. And so I’ve started getting more creative with the leftovers.
Tacos, this time folks! Tacos! It’s amazing how far a little bit of steak went tucked inside soft tacos. And amazing how good they were with very little effort. (I used home-made fajita seasoning to spice things up – but taco seasoning would be awesome, too.) Best of all, thinly sliced against the grain (which is much easier to do with cold steak) the steak was tender and easy to eat.
I might make just a little extra steak next time, just to have this later in the week! What a great no-effort way to get a quick dinner on the table on a hot, summer night. Tonight I kept it simple and served with black beans, avocado and basic taco add ins like my Pico de Gallo, but quickly cooked bell peppers and onions would be great with these tacos, too.
When shopping for steak, watch the specials – the grocery will often have specials to lure you in the door, especially before almost any holiday. Avocados are frequently on sale, too, but frankly, tacos go with so many things that you can let the price guide you on the sides and accompaniments.
- 6 to 8 ounces cooked steak
- 2 teaspoons oil
- 1 – 2 tablespoons fajita seasoning, home-made or packaged
- 8 corn tortillas
- lime & desired accompaniments
Remove steak from refrigerator, slice thinly across the grain. Set aside at room temperature.
Heat heavy skillet over medium high heat. Add a tortilla and heat through until there are a few darkened areas, about 30 seconds. Turn and briefly heat other side. Place in a clean towel and cover. Repeat until all tortillas are heated through.
Add oil to saucepan, heat over low heat. Add seasoning and allow to warm through, stirring. Add about 1/4 cup of water, bring to a boil and allow to reduce briefly until there is just a little liquid remaining. Remove from heat.
Quickly toss the steak in the warm liquid. Serve in tacos with lime.
Notes: Letting the steak just barely warm through as you toss it in the spice mixture is absolutely key to keeping it tender and juicy. The lime is essential, also, as it perks it up and gives such a fresh flavor.
from the kitchen of www.frugalhausfrau.com
|Nutrition Facts w/o any “extras”|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 7 g||11 %|
|Saturated Fat 2 g||9 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 23 mg||8 %|
|Sodium 322 mg||13 %|
|Potassium 17 mg||0 %|
|Total Carbohydrate 23 g||8 %|
|Dietary Fiber 3 g||14 %|
|Sugars 2 g|
|Protein 13 g||25 %|
|Vitamin A||0 %|
|Vitamin C||8 %|
Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this is Number 132! Many of my fave bloggers hang out there every weekend and this week’s co-hosts are Sandhya @ Indfused and Nancy @ Feasting With Friends! It’s always a fun line up of bloggers and linkers.