Broiled Steak and Tacos

 

This is a great recipe, because you can cook everything at the same time for 6 minutes under the broiler. 

Ingredients:

• 1/2 pound thin angus ribeye steak. 
• 2 white corn tortillas. 
• 1/2 cup shredded Monterey Jack cheese. 
• 4 sliced pickled jalapeños. 
• Juice of 1/2 lemon. 
• Louisiana hot sauce to taste, or 1/2 tbsp per taco. 
• Salt to taste. 
• a sprinkle of cumin per taco. 
• a sprinkle of dry mustard per taco. 
• a sprinkle of garlic powder per taco. 
• 1 tbsp of fresh cilantro per taco, torn lazily. 
• sliced fresh onion to taste, or about 3 rings per taco. 
• Garnish with sour cream. 
• Salt and pepper for the steak when it’s finished. 

Directions:

1. Turn on the broiler, and make sure the top rack is as close as it can be to the broiler, with enough room for you to place the baking sheet.
2. Line a baking sheet with nonstick foil. Make sure the edges are folded in such a way that you’ll be able to pour the cooked juices over the steak when it’s finished. 
3. Top the foil with a metal rack. 
4. Rinse the steak under the tap, and place it on one side of the rack. 
5. Rinse 2 corn tortillas under the tap, and place them next to the steak. 
6. Spread cheese evenly over the tortillas. 
7. Top with 2 jalapeños per tortilla. 
8. Add lemon juice, onions, cilantro, hot sauce, salt, cumin, mustard, and garlic powder. 
9. Broil for 3 minutes, then flip the steak. 
10. Broil for 3 more minutes. 
11. Remove from oven, and allow to cool for 3 minutes. 
12. Cut steak into bite-sized pieces, and transfer it to a serving plate. 
13. Season with salt and pepper to taste. 
14. Food tacos in half, and place them on the plate next to the steak. 
15. Pour the pan juices over the steak, and toss it around to coat. 
16. Serve with a decaf latte.