Steak Picadillo Soft Tacos adapted from bon appétit, April 2011 1 tablespoons of canola oil 1 12 ounce strip of skirt steak or beef sirloin flap meat ½ cup ¼ inch squares green bell pepper ¾ cup canned diced tomatoes with green chiles 1/3 cup halved drained pimento-stuffed green olives ¼ cup raisins 1 tablespoon tomato paste 1 teaspoon ground cumin ½ teaspoon ground allspice 8 corn tortillas feta cheese cilantro Heat oil in a large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; cook 3 to 4 minutes per side for medium-rare. Transfer to plate and let rest for at least 5 minutes. Add bell peppers to skillet. Sauté 2 minutes. Add tomatoes with green chiles, olives, raisins, tomato paste, cumin and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt and pepper. Cut steak in thin slices diagonal across the grain. Cut slices into smaller pieces or leave whole. Add steak and any juices to sauce in skillet; toss to blend. Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and feta and serve. (Servings: 3-4, Cook time: 35 min., Difficulty: Easy)