Wednesday, December 25, 2013
Chipotle Steak Soft Taco with Caramelized Onions and Sauteed Peaches
I had a hard time trying to decide what to do with the leftover flank steak from yesterdays Steak and Potato entry. It was a toss up between an Asian style steak lo mein or steak soft taco, my usual "go to" for leftovers of any sort provided it will fit in a soft tortilla. It is rare that any other option would win when up against anything in taco form and this contest obviously had the expected outcome.
In the summertime, one of my favorite farm stand treats are juicy, sweet peaches and, being a salsa and hot sauce eficionado, I particularly relish a mind blowingly hot peach salsa. However, despite my desire for it, fresh peach salsa was not an option last night, primarily because I had no tomatos or fresh peaches, two key ingredients for peach salsa! I still wanted to try to create that sweet and spicy combination that I think works really well with beef. So, I checked my pantry and was delighted to find a can of unsweetened peaches which I drained of the peach juice. Then, I set the peaches to dry on a stack of paper towels for use a bit later.
Topping my steak and peach soft taco had to be a pile of caramelized onions. So, I thinly sliced a half of a red onion and placed them in a sautee pan over medium heat with about 1tablespoon of canola oil. Caramelizing onions usually take somewhere between 30-45 minutes, so be patient. It is also important not to stir them about too much because that will prevent the caramelization from occurring, just give them a toss every 10 minutes or so.
I made this a one pan dinner, because any dinner with less clean up is a better dinner! So, when the onions were finished, I placed them on a warmed plate, added another teaspoon of oil to the pan and placed the dried peaches in the skillet to give them a little caramel color too. They only needed about 2-3 minutes on each side to warm through and to just start to caramelize on the outside. Next, I placed the left over flank steak, which I already sliced thinly against the grain, in the same pan after removing the peaches and just sauteed them until heated through.
I heated two corn tortillas directly over the low flame of my gas stove until warm and pliable. I placed some of the flank steak in the tortilla as the base of the soft taco and topped it with a heaping spoonful of the caramelized onions. A few of the warmed peaches, a hardy splash or two of chipotle hot sauce and a sprinkling of fresh cilantro and dinner was served!
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