Skillet Steak Tacos
Servings: 4
Equipment
- 1 cast iron skillet
- 1 bowl or ziploc
Ingredients
- 2 tbsp extra virgin olive oil
- 1½ lb Thin sliced sirloin steak
- 1 Onion sliced thin
- 6 Mini peppers sliced thin
- 3 clove Garlic
- ½ cup Orange juice
- ¼ tsp Ground cayenne pepper
- ¼ tsp Ground chipotle Chile pepper
- 1 tsp M Salt (or your favorite all purpose salt and pepper blend)
- ½ Lime (juiced)
- 1 tbsp Coconut aminos
- 1 tbsp Arrowroot
- 6 Tortilla (buy favorite or make ours!)
Instructions
- Heat a cast iron skillet over medium heat on the stove top. Pour in 2 tbsp extra virgin olive oil.
- In a bowl, mix together 1½ lb Thin sliced sirloin steak, 1 Onion sliced, 6 Mini peppers sliced, 3 clove Garlic pressed, ½ cup Orange juice, ¼ tsp Ground cayenne pepper, ¼ tsp Ground chipotle Chile pepper, 1 tsp M Salt, ½ Lime juiced, 1 tbsp Coconut aminos, 1 tbsp Arrowroot.
- Let sit 5 minutes. Pour into heated cast iron pan.
- Cook stirring frequently until the steak is cooked through and the peppers and onions are soft.
- Serve on your favorite tortilla shells and with your favorite toppings like sour cream, cheese, salsa and avocado.
Notes
Make Ahead- if you would like to prep this ahead, combine all of the ingredients in a freezer safe container or Ziploc bag. Place in the freezer and freeze up to 2 months. The night before you would like to use, place in the refrigerator
OR
Prepare the tacos, but only top with cheese. Line a baking sheet with parchment paper. Fold in half and use a tooth pick to hold in place. Place in the freezer for 2 hours to flash freeze. Transfer to a freezer safe container or Ziploc. Store for up to 2 months. To reheat, place on a parchment lined baking sheet in an oven preheated to 425f Bake for 10-15 minutes.