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Cheesy Steak Tacos with Avocado Salsa

Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 - 6

Ingredients

  • 2 tbsp olive oil, divided
  • 16-24 oz flank, skirt, sirloin, or flat iron steak, cut against the grain into very thin slices
  • 1 tsp kosher salt, divided
  • 2 cloves garlic, chopped
  • 1 tbsp ground cumin
  • ½ tsp red pepper flakes (optional)
  • 2 bell peppers (about 14 oz), seeds removed, thinly sliced (about 3 cups)
  • 8 oz mushrooms, thinly sliced (about 2 heaping cups)
  • 2 cups (5 oz) grated cheddar (or use sliced)
  • 8-10 medium tortillas

For the salsa:*

  • 2 medium avocados, chopped
  • 1 cup chopped radish**
  • ½ cup chopped cilantro
  • 2-3 tbsp lime juice
  • ½ tsp kosher salt
  • *You could use any salsa or your favorite taco or fajita toppings.
  • **You can really use any veggie - cucumber, fennel, cabbage, tomatoes, corn.
  • Note: ~ this can easily serve 6 if you use 20-24 oz steak.

Items you can prep ahead (optional)

  • Thinly slice 16-24 oz steak
  • Chop 2 cloves garlic
  • Thinly slice 2 bell peppers (about 3 cups)
  • Thinly slice 8 oz mushrooms (about 2 heaping cups)
  • Grate 2 cups (5 oz) cheddar (or use sliced)
  • Make the salsa - chop 2 avocados + 1 cup radish + ½ cup cilantro

Instructions

  • To make the salsa, add all ingredients to a medium bowl and toss to combine.
  • In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the steak, spread it into an even layer, and sprinkle with ½ teaspoon salt. Let it cook, undisturbed, for 3-5 minutes or until browned. Stir and continue to cook until cooked through, about 1 minute. Add the garlic, cumin, and red pepper flakes and cook for 1 more minute, stirring often. Transfer to a cutting board, plate, or bowl.
  • To the skillet over medium-high heat, add the remaining 1 tablespoon oil along with the veggies. Sprinkle the remaining ½ teaspoon salt all over and cook, stirring occasionally and scraping up anything stuck to the skillet, for 5-7 minutes or until veggies are softened and browned in spots.
  • Turn the heat down to low, add the steak back to the skillet and stir everything together. Spread it out evenly and sprinkle the cheese all over. Cover with a lid for about 1-2 minutes or until the cheese is melted.
  • Serve in a warm tortilla with the salsa and any other toppings you have.

Notes

Substitutions:

  • To make vegetarian, sub two cans of beans for the steak. Cook the beans in the oil with salt, just like the steak. Follow the recipe as is.
  • To make vegan, see above and use vegan cheese.
  • Use thinly sliced chicken in place of steak. 
  • Use 5-6 cups worth of any combination of veggies.
  • Use any melty grated cheese like cheddar, pepperjack, or mozzarella.

Storage:

  • Store leftovers in an airtight container:
    • Steak/veg: up to 5 days in the fridge or 2 months in the freezer.
    • Salsa: up to 6 days in the fridge

Leftovers + Repurposing:

  • Make it a steak taco bowl - serve the steak and salsa with chips or over a bed of grains or roasted potatoes. 
  • Use the steak/veg and salsa as a nacho topper.
  • Make it a quesadilla - mix in some extra cheese and put it in a large flour tortilla.
  • Have a steak and eggs breakfast! Pair the steak with a couple of fried eggs.