Easy Skirt Steak Tacos
Cheesy Corn Rice
Ingredients
- 3 Tbsp soy sauce
- 3 Tbsp lime juice
- 3 Tbsp vegetable oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 lb skirt steak, cut into bite-sized pieces
- 2 (12-count) pkg street-taco flour tortillas
- 1 (8-oz) pkg shredded colby-Jack cheese
Instructions
- Combine soy sauce, lime juice, oil, chili powder, and cumin in a large zip-top plastic bag. Add steak pieces; seal bag, turning to coat, and refrigerate at least 1 hour or up to 4 hours.
- Cook steak and marinade together, in 2 batches, in a large nonstick skillet over medium-high heat, 5 to 6 minutes or until steak is done and marinade has evaporated.
- Warm tortillas according to package directions. Serve steak in warm tortillas with cheese.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 2 Tbsp butter
- 3 cups chicken broth
- 2 cups frozen corn
- 1 cup shredded Cheddar cheese
- ½ tsp garlic powder
Side Dish Instructions
- Cook rice in butter in a saucepan over medium heat 2 minutes, stirring to coat.
- Add broth; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender.
- Stir in corn, cheese, and garlic powder. Season with salt and pepper to taste.
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