Steak Tip Tacos
- Ingredients (11)
- Nutritional facts (Per serving)
|8 ounces||beef tenderloin (steak tips cut into bite size pieces)|
|2 tablespoons||butter (unsalted butter, approximately)|
|to taste||garlic powder|
|to taste||black pepper|
|2 tablespoons||salsa (or to taste I used mango habanero)|
|140 grams||flour tortillas (warmed, 2 large 140 grams, or 4 small, warmed)|
|¼ cup||lettuce (shredded, or to taste)|
|2 tablespoons||corn (cooked, or to taste)|
|4 tablespoons||cheese (shredded, shredded I used Colby Jack, or to taste)|
|to taste||buttermilk ranch salad dressing (2 tsp or)|
Heat a large skillet over medium-high heat (adjust temp as needed).
Add butter; once the butter has melted, add the meat.
Season to taste with some salt, pepper, and garlic powder.
Toss and stir the meat until it is brown on all sides and is cooked to your liking; I prefer mine about medium rare, so no more than 5 minutes for mine).
Once the beef is cooked enough for your tastes, add the salsa and stir; remove from pan once the salsa is no longer cold, perhaps a minute or less.
Divide meat among 2 very large soft warm tortillas (or several smaller ones, if you prefer), then add lettuce, tomatoes, corn, cheese, etc. to your tastes.
Drizzle with a small amount of buttermilk ranch on top of each, roll up or fold; enjoy.
Note: I warm my tortillas in the microwave just before serving.