Feta Steak Tacos Recipes

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FETA STEAK TACOS



Feta Steak Tacos image

I love tacos, and came up with this version to make them with Mediterranean flavors as opposed to Mexican. They went over big with my family!-Debbie Reid, Clearwater, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 beef flat iron steak or top sirloin steak (1-1/4 pounds), cut into thin strips
1/4 cup Greek vinaigrette
1/2 cup fat-free plain Greek yogurt
2 teaspoons lime juice
1 tablespoon oil from sun-dried tomatoes
1 small green pepper, cut into thin strips
1 small onion, cut into thin strips
1/4 cup chopped oil-packed sun-dried tomatoes
1/4 cup sliced Greek olives
8 whole wheat tortillas (8 inches), warmed
1/4 cup crumbled garlic and herb feta cheese
Lime wedges

Steps:

  • In a large bowl, toss beef with vinaigrette; let stand 15 minutes. In a small bowl, mix yogurt and lime juice., In a large skillet, heat oil from sun-dried tomatoes over medium-high heat. Add pepper and onion; cook and stir until crisp-tender, 3-4 minutes. Remove to a small bowl; stir in sun-dried tomatoes and olives., Place same skillet over medium-high heat. Add beef; cook and stir until no longer pink, 2-3 minutes. Remove from pan., Serve steak and pepper mixture in tortillas; top with cheese. Serve with yogurt mixture and lime wedges.

Nutrition Facts : Calories 317 calories, Fat 15g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 372mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE



Cemitas Puebla Steak Tacos with Salsa Verde image

Provided by Food Network

Categories     main-dish

Time 55m

Yield Makes 4 to 8 servings

Number Of Ingredients 18

6 tomatillos, husks removed
4 garlic cloves, peeled
2 jalapeno chiles
1 ripe avocado, pitted, peeled, and coarsely chopped
1/2 cup water
1 tablespoon kosher salt
1/2 large bunch of cilantro, stems and leaves coarsely chopped
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves
Pinch of ground cinnamon
8 limes, halved
2 pounds skirt steak, 3/4 to 1 inch thick
16 corn tortillas, heated in the skillet or microwave
Diced white onion
Chopped fresh cilantro leaves

Steps:

  • 1. For the salsa verde: Heat a griddle, grill, or skillet over high heat and add the tomatillos, garlic, and jalapenos all at once. Eyeball them, but do about a minute or two on each side, turning with tongs, until everything is close to getting black but not black.
  • 2. Put the charred vegetables in the blender with the avocado, water, and salt and blend until smooth. Add the cilantro and blend again.
  • 3. For the steak: Combine the seasonings in a small bowl. Squeeze the limes over the meat evenly, using all their juices. Then rub the lime halves over the meat to get the pulp over it. Sprinkle the seasoning mix over both sides.
  • 4. Heat a grill to medium-high. Grill the steak to your liking; we like it medium-well. Remove, let rest 5 minutes, and then slice it across the grain in angled strips. Using 2 tortillas per taco, pile in some meat, onion, and cilantro and top with salsa verde.

EASY STEAK AND FETA TACOS



Easy Steak and Feta Tacos image

Enjoy Easy Steak and Feta tacos with your dinner tonight! Make these Easy Steak and Feta Tacos the highlight of Taco Tuesday -or any night of the week!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 Tbsp. oil
1 lb. boneless beef sirloin steak, cut into thin strips
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
8 corn tortillas (6 inch), warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in large skillet on medium-high heat. Meanwhile, toss meat with taco seasoning mix until evenly coated.
  • Add meat to skillet; cook 5 to 6 min. or until done, stirring frequently.
  • Spoon meat down centers of tortillas; top with remaining ingredients. Fold in half.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g

MEXICAN FLANK STEAK TACOS



Mexican Flank Steak Tacos image

Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. -Steve Meredith, Streamwood, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 21

1 medium onion, chopped
1/4 cup lime juice
2 tablespoons lemon-pepper seasoning
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 beef flank steak (1 to 2 pounds)
CILANTRO PESTO:
1 cup fresh cilantro leaves
1 habanero pepper
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
SALSA:
1 medium mango, peeled and halved
2/3 pound fresh pineapple, cut into 3 spears
2 medium ripe avocados, peeled pitted and halved
1 medium red onion, chopped
8 corn tortillas (6 inches)

Steps:

  • In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.

Nutrition Facts : Calories 612 calories, Fat 33g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 739mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 12g fiber), Protein 28g protein.

STEAK FAJITAS



Steak Fajitas image

Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!

Provided by Becky

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 4

Number Of Ingredients 10

1 pound lean steak, cut into strips
½ cup fresh lime juice
½ tablespoon ground black pepper
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
1 large onion, cut into thin strips
1 julienned green bell pepper
2 lemons, quartered
salt and pepper to taste
6 (12 inch) flour tortillas

Steps:

  • Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
  • Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Nutrition Facts : Calories 896.1 calories, Carbohydrate 103.9 g, Cholesterol 76 mg, Fat 37.8 g, Fiber 9.5 g, Protein 37.8 g, SaturatedFat 11.1 g, Sodium 1181.6 mg, Sugar 6.2 g

GRILLED STEAK WITH FETA



Grilled Steak with Feta image

A sugar-and spice herb marinade beefs up the flavor of juicy grilled steak.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 8

Number Of Ingredients 11

1/2 cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon packed brown sugar
3 tablespoons olive or vegetable oil
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cloves garlic, finely chopped
1 boneless beef sirloin steak, about 1 inch thick (2 lb)
2 medium red onions, cut into 1/2-inch slices
1 package (4 oz) crumbled feta cheese (1 cup)
Chopped fresh parsley, if desired

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
  • Heat gas or charcoal grill. Remove beef onions from marinade; reserve marinade. Place beef and onions on grill. Cover grill; cook over from medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
  • Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.

Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

SOFT TACOS WITH SAUSAGE AND FETA



Soft Tacos with Sausage and Feta image

Categories     Cheese     Pork     Sauté     Super Bowl     Dinner     Lunch     Feta     Sausage     Poker/Game Night     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4

Number Of Ingredients 9

2 tablespoons olive oil
2 hot Italian sausages (about 6 1/2 ounces), casings removed
1 small red onion, thinly sliced
1 teaspoon ground cumin
4 6-inch-diameter corn tortillas
1/3 cup crumbled feta cheese
1/2 cup chopped fresh cilantro
1 1/3 cups sliced romaine lettuce
Purchased red or green salsa

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add sausage and cook until brown, coarsely crumbling with back of spoon, about 4 minutes. Push sausage to side of skillet. Add onion and cumin to skillet; sauté until onion is golden and sausage is cooked through, about 8 minutes. Stir to combine.
  • Char tortillas over gas flame or electric burner until blackened in spots, turning with tongs. Wrap in foil; let stand 2 minutes. Fill each tortilla with sausage mixture, 1 generous tablespoon feta, 2 tablespoons cilantro, and 1/3 cup lettuce. Serve with salsa.
  • To heat and char tortillas:
  • Place a tortilla directly on a gas or electric burner set on high. Using tongs, flip tortilla after it begins to brown, about 10 seconds per side. Wrap tortilla in foil to keep warm, and repeat with remaining tortillas.

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