Monday, I air fried a couple of skirt steaks that my market offered up in a tasty General Tsao’s marinade.
We thoroughly enjoyed it, but two or so pounds of steak was too much for just the two of us, so I was thinking I would mebbe turn the leftovers into tacos.
Great move!
I cut the leftover steak into small chunks, added red pepper strips and Sherry Peppers
Sauce and stuff, and we had ourselves some fine tacos!
INGREDIENTS
Tacos:
•1 tbsp olive oil
•1 lb cooked skirt steak, cubed
•1 red pepper, sliced into thin strips
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•Flour tacos
•Chopped cilantro
•Lime wedges
Coleslaw:
•1 bag coleslaw mix
•Sliced scallions
•3 tbsp rice vinegar
•2 tbsp brown sugar
•Chopped fresh parsley
Boom Boom Sauce:
•1/2 cup mayonnaise
•1/4 cup Thai-style sweet chili sauce
•1 tsp Sriracha hot chile sauce, or to taste
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Early in the day, whisk the brown sugar into the rice vinegar in a large bowl, then add the coleslaw mix, scallions, and parsley and toss to coat, then cover and stash in the fridge.
Note: I had some leftover corn that I tossed in as well.
Whisk the Boom Boom Sauce ingredients together in a small jar and pop into the fridge until you are ready to serve the tacos.
Heat the olive oil in a large skillet over medium high heat, then add the red pepper strips and cook for a few minutes.
Add the cubed beef, the Sherry Peppers and hot sauces and continue to cook until the beef is heated through and the beef and peppers are a bit charred in places.
Warm your flour tortillas between damp paper towels in the ‘wave for 30 seconds.
To serve, arrange the beef and pepper mixture in the bottom of a warm tortilla, then top with the slaw and chopped cilantro.
Top with Boom Boom Sauce and a squeeze or two of fresh lime juice.