Steak Soft Tacos

These delectable tacos feature smoky beef, sweet peppers, caramelized onions, and just enough fiery jalapeño to add a delightful amount of heat.

Course Main Course

Cuisine American, Mexican

Keyword cornstarch, skirt steak, soft tacos, street tacos, velveting technique

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 228kcal

1 skirt steak about 1 1/4 to 1 1/2 pounds, cut across the grain into thin strips
1 tablespoon cornstarch
2 tablespoons olive oil or vegetable oil, divided
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
Salt and freshly ground black pepper
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 2-3 per person, corn or flour, warmed if desired

In a large bowl, combine the beef and cornstarch and toss to coat the beef evenly.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the beef and sear until just browned. Transfer the steak to a bowl, add the Worcestershire sauce and liquid smoke and toss to coat. Set aside.
Heat the remaining oil in the same pan 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. Add the steak and cook for 1 to 2 minutes to heat through.
Serve the steak and vegetables in the tortillas with optional toppings on the side.