I made these wonderful steak tacos the night I made homemade corn tortillas. I also used the leftover steak that I made a few nights before. You could easily use whatever tortillas you have on hand and grill a new steak if you don’t have one already in the refrigerator, but I sure like to use up things I already have made. Yay for leftovers that don’t seem like leftovers.
When I planned on making corn tortillas I had pictured what I wanted to go with it. Steak. and something crunchy. Like a slaw. I had a cucumber in the refrigerator and the rest just kind of came together. This isn’t the typical “taco” with loads of cheese and sour cream (although there is nothing wrong with that). It’s a clean, fresh taco that is light and refreshing – steak and all.
I started out with a warn pliable homemade corn tortilla. I sliced my ribeye steak nice and thin and warmed it in a pan with a little butter and salt.
I added on a big pile of cucumber slaw. Crunchy and fresh with a little sweet from the sugar or maple syrup and a little bite from the red onion.
- 1 Steak, sliced very thin
- 1 oganic seedless cucumber, sliced thin
- ¼ red onion, sliced paper thin
- 1-2 cups cabbage, sliced thin
- 1 carrot, shredded
- ½ tsp salt
- 2 T rice wine vinegar
- 1 tsp sugar or maple syrup
- Red chili flakes
- Mix everything but the steak in a bowl and let sit in the refrigerator for about an hour.
- Slice cold steak (if using left over) into very thin strips (against the grain).
- Heat 2 T butter in a cast iron skillet.
- Add the steak and sprinkle with salt.
- Cook until just heated through.
- Add steak to a warmed tortilla and add on slaw.