Skirt Steak Tacos With Greek Salsa

skirt-steak-tacos-greek-salsa
Photo by Kate Mathis
Skirt Steak Tacos With Greek Salsa 4.5 2 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 400 calories
    • Fat 20 g
    • Sat Fat 4.5 g
    • Cholesterol 70 mg
    • Sodium 680 mg
    • Protein 28 g
    • Carbohydrate 27 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 18 mg

Season the steak with the smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. Heat 1 tablespoon of the oil 
 in a large cast-iron skillet over high heat. 
Cook the steak, turning once, until medium rare, 5 to 6 minutes. Let rest for 5 minutes before slicing against the grain.

Meanwhile, combine the onion and 
vinegar in a bowl and let stand for 5 minutes. Stir in the cucumber, tomatoes, 
 ¼ teaspoon each salt and pepper, and the remaining 2 tablespoons of olive oil.

Top the tortillas with the steak, salsa, and Feta.

Ingredients

  1. Check 1 pound skirt steak
  2. Check 1 teaspoon smoked paprika
  3. Check Kosher salt and black pepper
  4. Check 3 tablespoons olive oil
  5. Check ½ cup thinly sliced red onion
  6. Check tablespoons red wine vinegar
  7. Check 2 Persian cucumbers, sliced
  8. Check 1 cup grape tomatoes, chopped
  9. Check 8 6-inch corn tortillas, 
warmed
  10. Check Crumbled Feta, for serving

Directions

  1. Season the steak with the smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. Heat 1 tablespoon of the oil 
 in a large cast-iron skillet over high heat. 
Cook the steak, turning once, until medium rare, 5 to 6 minutes. Let rest for 5 minutes before slicing against the grain.
  2. Meanwhile, combine the onion and 
vinegar in a bowl and let stand for 5 minutes. Stir in the cucumber, tomatoes, 
 ¼ teaspoon each salt and pepper, and the remaining 2 tablespoons of olive oil.
  3. Top the tortillas with the steak, salsa, and Feta.