| This recipe is liked by 0 person(s). |
Skillet-Roasted Vegetable and Steak Tacos
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 8 oz | beef strip, rib eye, or other steak (about 1" thick) |
| Salt | |
| black pepper | |
| 2 | orange bell peppers, chopped |
| 1 c | corn kernels, or kernels from 2 ears of corn |
| 1 pt | cherry tomatoes |
| 3 Tbsp | oil, (such as grapeseed or corn) |
| Lime juice | |
| Flour tortillas | |
| Red onion, sliced | |
1. HEAT oven to maximum temperature (at least 500°F) with rack in lowest position. Heat cast-iron or other ovenproof skillet over medium-high heat until very hot.
2. DRY meat with paper towel. Sprinkle steak with salt and black pepper and add to hot skillet. Using oven mitt, carefully transfer to oven. Roast steak without turning, 3 to 5 minutes. Turn and roast another 3 minutes. Check internal temperature: It should be at least 125°F for medium-rare (or cook until desired doneness). Transfer to cutting board, season, and let rest (internal temperature will continue to rise). Return skillet to oven.
3. TOSS peppers, corn, and tomatoes with oil. Season. Working in 2 batches, add vegetables to hot skillet and roast until golden brown, about 5 minutes.
4. SLICE steak against the grain. Sprinkle steak and vegetables with lime juice and cilantro, as desired.
5. SERVE in warm flour tortillas with sliced red onion.
NUTRITION (per serving; without tortillas and toppings) 304 cal, 15 g pro, 18 g carb, 3 g fiber, 7 g sugars, 20 g fat, 5 g sat fat, 42 mg sodium
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe