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.
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!
•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
•1 bag coleslaw mix
•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.