I think the first time I ever heard the phrase “Taco Tuesday” I was in high school or shortly thereafter, and it was a Taco Bell commercial. Do you remember, back when crunchy tacos were $.49?
Oh wait…that was Taco Sunday.
Well now I don’t remember when or where I first heard of Taco Tuesday! And with that price disclosure, I’ve just made myself sound old. That was like, $.30 ago or something?? I can’t say for sure, I haven’t had Taco Sunday at Taco Bell in many years. But I think I saw (or heard) a commercial recently boasting $.79 tacos on Sunday. Meh. Those were the bomb diggity back in the day, but my taco palate has grown a bit since then. I prefer a soft tortilla, for one. But I also like to be a little more adventurous that just ground beef, lettuce, cheese, and tomato. Not that a good beef soft taco isn’t great now and again, but after trying so many different varieties, it’s hard to go back to the traditional. Ya feel me?
- 1 1/2 lbs sirloin (or flank) steak
- Salt and pepper, to taste
- 1-2 tsp Worcestershire sauce
- ¼ cup peanut butter
- 1-2 Tbsp soy sauce (I used Ponzu wich is like Lime + Soy = YUM!)
- 1-2 Tbsp rice wine vinegar (or white wine vinegar)
- 1-2 Tbsp lime juice
- 2 tsp Sriracha sauce (add more if you want it a little spicier)
- 6-8 tortillas
- 1 large avocado, peeled, pit removed, and cut into thin slices
- 1/4 – 1/2 cup cilantro leaves, chopped
- Place the steak in a shallow dish. Season with salt and pepper, and enough Worcestershire sauce to cover the top of the steak. Cover and refrigerate for at least half an hour.
- Heat a large skillet over high heat. Spray with cooking spray or coat with 1 teaspoon of olive oil. Place the steak in the hot skillet and sear for 2-3 minutes. Flip and cook for another 2 minutes or until steak is barely pink in the middle.
- Remove steak to a cutting board and allow to sit for 5-10 minutes before cutting into strips, against the grain.
- Meanwhile, prepare the Sriracha peanut butter sauce by combining the peanut butter, and 1 tablespoon at a time of the soy sauce, rice vinegar, and lime juice to get to your desired consistency and taste. The more vinegar you add, the more tangy it will be. I happen to like a thin, tangy sauce, so I added more than a tablespoon of each, but I know not everyone likes vinegar as much as I do…so add a little at a time. And make sure to stir, stir stir until it’s well-combined before adding more as the consistency can change a good bit – from thick to thin in a few extra stirs. You will be able to tell when it’s fully combined.
- Then stir in the Sriracha, again a little a time until it’s the perfect amount of spicy, tangy, peanut buttery deliciousness for you!
- Warm the tortillas and top with a few strips of steak. Top with a drizzle of Sriracha peanut butter sauce, a couple of avocado slices, and a sprinkle of cilantro.