Steak Street Tacos

• active time: 10 to 15 minutes
• total time: 10 minutes

Ingredients

1 teaspoon liquid smoke

1 tablespoon Worcestershire sauce

2½ to 3 cups thinly sliced cooked steak from the

Thai Basil Beef (page 85), or any cooked steak

Salt and freshly ground black pepper

1 tablespoon olive oil, or vegetable oil

1 cup sliced onion, any color

1 bell pepper, any color, seeded and sliced

1 jalapeño pepper, seeded and sliced

Street taco-size flour tortillas (about 2 to 3 per person), warmed if desired

FOR SERVING CALL OPTIONAL,

BUT AWESOME ADDITIONS):

Shredded lettuce

Shredded Mexican cheese blend or cheddar cheese

Crumbled cotija cheese

Fresh cilantro leaves

Chopped green onions

Mild, medium, or hot salsa

Hot sauce

Directions

1. In a medium bowl, combine the liquid smoke and Worcestershire sauce. Add the steak, and toss to coat.

2. Heat the olive oil (or vegetable oil) in a large skillet over medium- high heat. Add the onion, bell pepper, and jalapeño, and cook for 3 to 5 minutes, until soft. Season the vegetables with salt

and black pepper.

3. Add the steak, and cook for 1 to 2 minutes to heat through.

4. Serve the steak and vegetables in the tortillas with optional top-

pings on the side.

Notes

GOOD TO KNOW I prefer skirt steak for dishes like this because the steak has just enough marbling (fat) coursing through the meat to keep it moist and juicy. I think flank steak is a tougher cut (there's not as much marbling), but you can swap that in for the skirt if you want. Truth is, any steak cut will work here, so choose your favorite.