EFK Kitchen Ready
Erickson Quick Steak Tacos
Thin steak makes these a fast skillet taco dinner. We cut the steak into pieces, cook it quickly with fajita seasoning, warm corn tortillas, and let everyone finish their own tacos.
From the EFK recipe collection
- Yield
- 4–6 servings, scalable
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cut the thin steak into small bite-size pieces and season with fajita seasoning.
- 2. Heat a cast-iron or carbon-steel skillet over medium-high heat with a little olive oil.
- 3. When placing the steak into the hot skillet, lay it away from you so any hot oil or grease splashes away from your body.
- 4. Cook the thin steak quickly, tossing as needed, until browned and cooked to your preferred doneness.
- 5. Warm the corn tortillas in the skillet to your liking.
- 6. Serve family-style with lime, Cotija cheese, guacamole or avocado, diced tomatoes, and sour cream.
Food safety & storage
Cook steak to an internal temperature of 145°F.
View this recipe on the original EFK website ↗