Since we're not meat slab eaters, there's usually leftover steak after we've had meat slabs served. The steak from the Red Wine Cherry Steaks was very rare so I knew I could reheat it for dinner tonight without overcooking it. I had a box of hard taco shells that needed to be used up so tacos were perfect. A little marinade and the leftover steak became perfect for a Mexican meal. We had the tacos with the blueberry corn salad - which by the way was fabulous. This would be equally good with tortillas.
1/2 lb thinly sliced steak (cooked rare)
2 T lime juice
2 T olive oil
1/2 t cumin
1 t garlic paste
1 t dried jalapeno (or one fresh one seeded and finely minced)
Mix the olive oil, lime juice, cumin, garlic and jalapeno to make a marinade. Put the steak slices in the marinade and let sit at room temperature for about 30 minutes. Make the salsa, shred the cheese, chop the avocado and put the sour cream in a bowl. Briefly saute the steak and marinade just enough to warm it up.
Heat the taco shells in the microwave for about 30 seconds. Build the tacos starting with the steak, then the salsa, then the sour cream, then the avocado and finally the cheese.