steak picadillo soft tacos

Confession: I love tacos. I make the chicken tacos featured on the blog awhile back all the time. I'm obsessed. I was craving them again tonight, but I came across a different taco recipe, and decided to give it a whir. Shocker: it was awesome! Here's what you'll need:

• 1 tablespoon extra-virgin olive oil
• 1 12-ounce strip of skirt steak
• 3/4 cup canned diced tomatoes with jalapenos
• 1/3 cup halved drained pimiento-stuffed green olives
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 cup feta cheese
• 8 corn tortillas

Heat the oil in a large non-stick skillet over medium-high heat. Sprinkle the steak with salt and pepper and add to the skillet. Sauté for 3 to 4 minutes per side for medium-rare and transfer to a plate.

Add the tomatoes with jalapenos,olives, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 5-10 minutes. Cut the steak into slices and add to the sauce in skillet, tossing to blend.
Char tortillas in your broiler until they begin to blacken in spots, 15 to 20 seconds per side. Divide filling among tortillas, sprinkle with feta and serve.

Bon chappétit!