Kerry Simon's Addictive Soft Steak Tacos (Fajitas)

20m
Prep Time
20m
Cook Time
40m
Ready In


"Much quicker than you would think to prepare and absolutely delicious. If you like fajitas or steak tacos these are for you Kerry Simon is the chef of the Hard Rock Cafe in Las Vegas, recipe from an interview in esquire. Not nearly as complicated or time consuming as the list of ingredients looks at first and the salsa, crema and guac can be made a couple of hours ahead. I have used the lime crema for years on chili before I ever tried this recipe for tacos;"

Original is 7 servings
  • FOR SPICE MIXTURE
  • FOR SALSA
  • FOR GUACAMOLE
  • FOR LIME CREMA

Nutritional

  • Serving Size: 1 (927.9 g)
  • Calories 1447.4
  • Total Fat - 86.6 g
  • Saturated Fat - 28.2 g
  • Cholesterol - 233.2 mg
  • Sodium - 3346.4 mg
  • Total Carbohydrate - 99.5 g
  • Dietary Fiber - 19 g
  • Sugars - 20.1 g
  • Protein - 73.7 g
  • Calcium - 388.5 mg
  • Iron - 11.2 mg
  • Vitamin C - 70.5 mg
  • Thiamin - 0.9 mg

Step by Step Method

TO MAKE THE TACOS


Step 1

Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large sauté pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.

TO MAKE SALSA


Step 2

Rub jalapeño, onion, and tomatoes lightly with oil and roast in large sauté pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeño).

TO MAKE GUACAMOLE


Step 3

Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.

TO MAKE CREMA


Step 4

Whisk 2 cups sour cream together with the juice of 2 fresh limes.

TO SERVE


Step 5

Spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole.

Tips


No special items needed.

2 Reviews

Daily Inspiration

Delicious fajitas! We especially enjoyed the rub -- it was really nice and flavorful. I did change one thing in the rub and that was to sub 1 tsp. of the chipote chili powder or 1 tsp. of ancho chili powder. We also used a large flat-iron steak and the result was a delicious and moist steak. The salso/pico was great and we decided to forego guacamole and just serve the avocado sliced. This made a great meal!!! Served with a Mexican street corn salad.

5.0

(17 Jan 2021)

LifeIsGood

This is an outstanding recipe! The charred veggie salsa may just be my favorite thing ever! Wow, so delicious! The guac turned out perfectly, too. I halved the recipe and I still have plenty of leftover salsa and guac to use with tortilla chips today (yum). The spice rub mixture on the steak was delicious. The only change I will make next time is to prep the cream, guac, and salsa earlier in the day. That way, the dinner can be pulled together in a snap.This is the first recipe to make it into my Best of 2021 book! Thank you!

5.0

review by:
(10 Jan 2021)

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