Steak Picadillo Soft Tacos
Steak Picadillo Soft Tacos might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 23g of protein, 13g of fat, and This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 35 minutes. If you have raisins, tomato paste, corn tortillas, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free and dairy free diet.
Heat oil in large nonstick skillet over medium-high heat.
Sprinkle steak with salt and pepper.
Add to skillet; sauté 3 to 4minutes per side for medium-rare.
Add bell pepper to skillet. Sauté 2 minutes.
Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
Cut steak into 1/3-inch-thick slices on diagonal across grain.
Add steak and any juices to sauce in skillet; toss to blend.
Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas.
Sprinkle with cilantro and serve.
Per serving: 401 calories, 15 g fat, 4 g fiber
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Rabble Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 20 dollars per bottle.
Rabble MerlotSporting black cherry, dark berry, malt chocolate with nuanced French Oak notes of vanilla and mocha. Elegant and refined on the palate with plenty of dark fruit leading into a silky, soft finish.