Dinner for Two: Peanut Butter Steak Tacos (with sriracha!)

Peanut-Butter-Steak-Tacos

This post is sponsored by Sargento Cheese.

Oh, yes. I went there. Don’t run away from peanut butter on your dinner plate!

I had a peanut butter steak taco the other day at a local taqueria, and fell in love.  There’s something addictive about warm, melty peanut butter drizzled with sriracha and gooey cheese.

We’ve dragged all of our friends to this taqueria solely for this taco.  If you come with us and don’t order it?—don’t expect to be our friends anymore.  Kidding! {kind of}

The version I had at the restaurant also had pickles and crispy bacon on top, but something tells me that might be too much for you.  If not, let’s be best friends.

Peanut-Butter-Steak-Tacos

To make these tacos for two, I used a chunk of London broil that weighed slightly less than 3/4 of a pound.  I seared it quickly in a cast iron skillet.  Meanwhile, I warmed the tortillas on an open flame—this is one of my favorite pasttimes, by the way.  I love the crispy bits on a flame-warmed tortilla.  Next, scoop the steak into the tacos, drizzle with sriracha and mozzarella cheese, and finally the warmed peanut butter.  Serve with cilantro and lime slices for spritzing, and you’re on your way to one great taco!

Let’s talk about cheese for a hot minute.  One of the main perks of this taco is gooey, stretchy cheese.  I used Sargento’s mozzarella shreds to maximize stretchability.  Stretchability is important in a taco.  So are napkins.

Peanut-Butter-Steak-Tacos

Dinner for Two: Peanut Butter Steak Tacos (with sriracha!)
 
Yield: 4 tacos, serves 2
:
Ingredients
  • 4 burrito-sized flour tortillas
  • ¾ pound of London broil, diced into 1" chunks
  • salt and pepper to taste
  • 1 cup Sargento mozzarella shreds
  • ¼ cup peanut butter
  • 2 teaspoons sriracha chile sauce
  • handful of cilantro springs
  • ½ a lime
Instructions
  1. Preheat a cast iron skillet to high. When hot (you can hold a hand 6" from the surface for less than 5 seconds), add the beef cubes. Sprinkle with salt and pepper, and don't touch for a full 5 minutes.
  2. Meanwhile, heat the tortillas on an open flame (or wrapped in foil in a low oven). Warm the peanut butter in a small bowl. Have the cheese, sriracha, cilantro and lime ready.
  3. Stir the beef and flip each piece. Continue searing for another 1 minute. The beef should be slightly pink on the inside.
  4. Divide the beef between the tortillas. Top with mozzarella, peanut butter, sriracha, and cilantro sprigs. Squeeze lime juice on top and serve.

Sargento reimbursed me for the ingredients used in this recipe and for my time to cook and write about it, but all opinions are my own.

 

 

Comments

  1. says

    LOVE!! Peanut butter for dinner is so my thing. Please tell me you have a peanut butter burger?!? So good! I can only imagine how incredible these tacos are! Making them for the next taco night for sure!

  2. says

    My excuse for eating gobs of cheese will now be, “whaaaaat? it makes a meal stretch….” ;). I love everything about this…the steak, the pb, the sriracha…it’s like you’re in my head! ;)

  3. says

    I’ve had a peanut butter sriracha pasta before so why not tacos? Sounds fabulous. I soooo miss my crappy apartment gas stove. Now we have a fancy ceramic stove top, and while it’s great for some extra counter space I totally miss the joys of the open flame!

  4. says

    Well, I say slap that bacon right on there! There is something irresistible about peanut butter, bacon and beef in combination. A local brewhouse has a special burger with PB and bacon. It is their best seller now! Loving the idea of these flavors in a taco with some kick. Thank you for sharing!

  5. says

    I feel totally weird for saying this, but the pickles and bacon actually sound like they would work really well with the peanut butter. My 7th grade math teacher turned me on to pb & pickle sandwiches. Haha!

  6. says

    Hahaha…Stephie ^^^ These are quite brilliant. Sadly, peanut butter isn’t allowed in my house because both my kids have an allergy. Yes, BOTH. What are the odds? *sad trombone* BUT, I could do what I usually do – sub in sunflower butter. I’m such a problem solver!

  7. says

    Peanut butter in tacos definitely needs to become a thing! Like…an every day thing. Especially if stretchy cheese is involved. Perfection.

    (Also in response to your comments – Panera SO does not count as a chain restaurant. It’s just awesome, in my book.)

  8. Chris says

    I’ll love you forever…this looks amazing. And I love that all of your readers are right on board with the peanut butter and beef thing! One of my favorite dinners is a peanut butter burger, and my husband and kids turn their nose up every time I have it. Wonder what they’ll think when they see these tacos on the dinner table? Lol. Actually, I secretly hope they turn their noses up again…he he….there will be more for Mama!

  9. Amy says

    Our local taco joint has these too (or we are talking about the same place), anyhow, the bacon and a pickles are a must! Love these tacos

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: