If you toss as much food as possible onto the grill next time you use it, you’re maximizing that grocery dollar. You’re clearing leftovers out of the vegetable bin, using up bits and pieces of chicken or steak, or that half-pound of hamburger that didn’t make it into the meatloaf.
Also, you’re getting the most out the coal (or gas) you paid for to cook outside. Last but not least, grilled leftovers taste so much better than ordinary leftovers.
The following recipe for Grilled Steak Stir-fry Tacos came about in just this way. I don’t fool myself that no one in San Antonio has ever made a dish like this —we all make good use of tortillas and salsa for wrapping up grilled meat, leftover or not. But a friend and I added a few little extras that, if you have them on hand, will move this dish out of the category of leftovers and look like you planned ahead for a great meal.
Grilled Steak Stir-fry Tacos
2 tablespoons cooking oil
1 small yellow onion, halved and sliced
1 small green bell pepper (or other color, it doesn’t matter), sliced into long slices, a quarter-inch wide
1 garlic clove, smashed and minced
1/2 teaspoon minced serrano chile
3/4-1 pound already grilled, leftover steak, such as top sirloin or strip, cut into 1/4-inch thick strips
Salt, to taste
Pepper to taste
Warmed flour tortillas (try the semi-cooked kind that you finish off on a hot skillet at home)
1 cup shredded Colby-Jack cheese, optional
1 small ripe avocado, pitted and sliced lengthwise
8 slices of fresh, but still a little firm, mango
1 tablespoon chopped fresh cilantro
In a skillet, heat the oil, then add the onion, pepper, garlic and chile pepper and gently cook until the bell pepper strips are just softened. Add the strips of grilled steak, salt and pepper to taste, and keep the heat on medium as you heat the steak. Toss all the ingredients together in the pan.
In the meantime, heat up the tortillas and have the cheese, if using, avocado and mango slices ready. When the tortillas are hot, fill each with the steak filling, some of the cheese, a slice of avocado and slice of mango, and a sprinkle of fresh cilantro. Fold up and serve right away.
Makes 6-8 tacos.
From Bonnie Walker