You know the feeling … it’s been a long, grueling day at the office; you get home gunning straight for the sofa and making dinner may just be the farthest thing from your mind. Well, it’s my goal to get your tired tush to chow down on something mighty delicious and nutritious. Behold, the ten-minute steak taco.
Call it my unusual yearning for spring or my recent excursion from San Diego up the Pacific Coast Highway to San Francisco, but this girl has tacos on her mind. Wait; who am I kidding? Tacos are on my mind all the dang time.
Well, THAT, and my Southern Californian born and bred hubby taught me right off the bat: there’s nothing like a California-made tortilla. And he’s right. So, we brought some home with us. Obvieeee.
The ten-minute steak taco is simple you see. Start out with lovely, thinly-sliced minute steaks (purveyed from our local farmer’s market beef CSA). You quarter a medium-sized sweet onion, half a few tomatoes, cook up a quick broth / stew for … ahem, you guessed it … the steaks to cook in for about a minute, toss in some spinach, and voila!
You’ve got yourself a real good, hearty meal. In Ten. Minutes. Flat. BOOM.
The Ten-Minute Taco
Makes two servings
2–3 minute steaks
1 medium sweet onion, quartered
1 pint of cherry tomatoes, halved
1 cup of baby spinach
1 avocado, sliced
½ cup arugula
2 flour tortillas
Salt and pepper
2 tbsp. olive oil
2 tbsp. water
Jalapeño, diced (optional—for an added kick!)
First and foremost, heat up your tortillas! Over a medium flame, char each side for approximately 5-8 seconds. Lay out your tortillas, slather some avocado and a light handful of arugula for a fresh crunch.
Generously season your minute steaks with salt, pepper and a pinch of cayenne, to your taste. In a saucepan over high heat, add olive oil, water, onions and cherry tomatoes. Let stew for about 2–3 minutes until veggies start to wilt. Season with salt and pepper.
Add your minute steaks to your “veggie stew,” mix together and cook for 30-45 seconds on the first side. Flip the steak, turn off the heat, and let the stew steam finish off the job for 10-30 seconds more.
Remove cooked steaks from the saucepan and slice into strips. Add strips, onions, tomatoes and spinach, topping off each taco with a little bit of veggie stew broth from the pan. Serve right away.
Let me shout it from the rooftops: I’m ready for spring!! Lately I’ve been dreaming of ambling the local farmers’ market as well as our own bungalow garden pickens. The anticipation of plucking fresh vegetables off the vine is enough to make this green thumb gal coooo.
This was an incredible week in blogland & have recently found some fabulous shops on Etsy that are fall inspired in one way or another, so I thought I would share my absolute favorites as we head towards this whimsical season.