Steak and Vegetable Soft Tacos
Have leftover steak? Have 20 minutes?
Try Fleming's recipe for Steak and Vegetable Soft Tacos.
Ingredients:
4 Tbsp. red onion 5-6 medium white button mushrooms
2 tsp. butter
2 tsp. olive oil
2 tsp. jalapeños, finely diced
1 tsp. garlic,
minced 5-6 oz. leftover steak
Pinch Kosher salt Pinch black pepper, fine grind
1 1/2 tsp. Worcestershire sauce
4-5 iceberg lettuce cups
Sriracha hot chili sauce to taste
Preparation:
Cut the red onion and mushroom into a 1/4-inch dice and place in a mixing bowl. Melt the butter and olive oil in a medium-sized sauté pan on high heat. Add the onions and mushrooms and cook until slightly brown, about 4-5 minutes. Cut the jalapeño in half and remove the stem and seeds. Mince and add to the sauté pan with the garlic and cook for 2 minutes. Cut the leftover meat into a 1/4" dice. Add to the sauté pan with salt, pepper and Worcestershire sauce and cook for 1 minute. Pull from the heat and keep warm. Cut the core out of the iceberg lettuce, then cut the head in half and carefully pull the leaves apart, making small cups of lettuce. Fill each cup with the meat and vegetable mixture then add as much sauce as you like.Makes 4 lettuce cups.