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beef tacos with artichoke salsa

(2 ratings)
Kitchen Crew
By Kitchen Crew

This taco recipe is so easy, you could make it every week. Slicing the beef before cooking it allows the spice mixture to be more prominent and lunch to hit the table sooner. If you prefer, you can leave the meat whole and slice it after cooking, just be sure to let it rest at least 5 minutes before you do so, or else you'll lose the juices.

Blue Ribbon Recipe

These will become a staple at your taco night. The lime juice and chili season the meat just enough so that the artichoke salsa can shine. So tasty!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For beef tacos with artichoke salsa

  • 1 lb
    flat iron steak (shoulder top blade steak), thinly sliced
  • 2
    limes
  • 1 Tbsp
    chili powder
  • 2 tsp
    salt
  • 1 can
    (14 ounces) quartered artichoke hearts, drained and chopped
  • 1 c
    chopped fresh tomatoes
  • 1/4 c
    chopped onion
  • 1/4 c
    chopped cilantro
  • 6
    flour tortillas

How To Make beef tacos with artichoke salsa

  • 1
    Add beef to a shallow dish. Squeeze juice from 1 lime over beef. In a small bowl, combine the chili powder with 1 teaspoon salt. Pour mixture over beef and toss to coat. add to coat. Let the meat rest while preparing the salsa.
  • 2
    To make the salsa, add the artichokes, tomatoes, onion, and cilantro to a medium bowl and stir together. Squeeze the remaining lime over top, toss, and season with remaining salt.
  • 3
    Heat a heavy skillet over medium-high heat. Cook beef until it browns, just a couple minutes. (If leaving the beef whole, about 6-8 minutes.)
  • Tasty taco I make for my family in some form at least once a week.
    4
    Warm the tortillas, fill with slices of beef, and top with the salsa.
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