Steak Street Tacos (perfect for a weekend lunch or casual dinner) Skillet-seared Steak Supper

All it takes are just a few ingredients to whip up a Tex- Mex feast that's filling and delicious

FOR STEAK:

11⁄ lbs. skirt or flap steak

2

1⁄ cup extra-virgin olive oil

4

1⁄ cup finely diced white onion

4

1 tsp. ground cumin

1 tsp. chili powder

1⁄ tsp. garlic powder

2

1 tsp. kosher salt

1⁄ tsp. freshly cracked black pepper

2

TO ASSEMBLE:

1 head butter lettuce leaves or 8 grain-free tortillas, like Siete brand

“Mexican is easily our favorite food because it’s delicious and easy to prepare. My husband and kids add some rice and beans, and I use crisp romaine lettuce leaves for the shell!” — Holly Vondemfange, 44, a California executive assistant who has lost 100 pounds and reduced her Hashimoto’s symptoms

1⁄ white onion, finely diced

2 1⁄ cup finely chopped fresh cilantro

2 leaves

2 limes, cut into wedges

Hot sauce or salsa (optional)

For steak: Place steak on a cutting board and cover with a sheet of parchment paper. Use meat mallet to pound steak 20 to 30 times to tenderize. Discard paper, then slice steak into small 1⁄4" cubes.

In large skillet, heat olive oil over medium-high heat. Add steak and onion.

Spread into single even layer and let brown, about 4 min. Add cumin, chili powder, garlic powder, salt and pepper and toss to evenly coat. Continue cooking, stirring occasionally, until steak is cooked through and slightly crisp around edges, 4–5 more min.

To assemble: Spoon beef over the lettuce leaves or warm tortillas and serve with onion, cilantro, lime wedges and hot sauce.

Servings: 4. Active time: 35 min. Total time: 35 min.

Coconut aminos add a savory, slightly sweet flavor— like soy sauce but without the soy. Find it in the health-food aisle of most grocery stores

1 lb. asparagus

1 lb. sirloin steak

2 tsp. kosher salt

1⁄ tsp. freshly ground black

2

pepper

5 Tbs. plus 2 tsp. extra-virgin

olive oil

1 lb. brown mushrooms, trimmed and quartered lengthwise

2 tsp. coconut aminos

Heat oven to 400°F. Cut off woody stems of asparagus. Peel rough ends; with knife at a 45-degree angle to cutting board, cut each stalk into thirds. Set aside.

Thoroughly season steak with 1 tsp. salt and pepper.

Heat large oven-safe skillet over high heat. Add 2 Tbs. olive oil, being sure to coat bottom of pan. Reduce heat to medium-high and add steak to skillet. Cook until well browned on first side, about 3 min. Flip and brown other side for 1 min. Transfer skillet to oven and cook steak until medium-rare, about 4 min. Remove skillet from oven and transfer steak to plate, reserving juice from skillet. Partially tent steak with aluminum foil; let rest for 15 min.

Return skillet to mediumhigh heat. Add half of the mushrooms, season with 1⁄ tsp. 8 salt, and add 1 Tbs. olive oil, if needed. Cook, stirring, for 2 min., then cover and cook until mushrooms have released liquid and look shiny, about 2 min. more. Transfer mushrooms, along with juices from skillet, to bowl and set aside. Add 1 Tbs. olive oil, mushrooms, and 1⁄ tsp. salt to pan

8 and cook the same way as the first batch.

In same skillet, heat

1 Tbs. plus 2 tsp. olive oil over medium heat. Add asparagus and 1⁄ tsp. salt and cook for

2

4 min., stirring once halfway through. Stir again, cover, and cook for 2 min. more. Stir again and cook, uncovered, until asparagus is soft and cooked through, about 4 min. more. Turn off heat and add steak jus, mushrooms and all juices and coconut aminos to skillet. Stir to combine well.

Cut the steak into 1⁄4"thick slices and serve on top of the mushrooms and asparagus.

Servings: 4. Active time: 35 min. Total time: 35 min.

“There’s nothing quite like the flavor of a juicy seared steak served with lots of vegetables that can be made all in one pan! ” — Penny Kovacs, 60, a New York administrative accountant who lost 75 pounds and cured her type 2 diabetes; find her on Instagram @ Pennysprimal