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!)

Dinner for Two: Peanut Butter Steak Tacos (with sriracha!)
Yield: 4 tacos, serves 2

Ingredients

  • 4 burrito-sized flour tortillas
  • 3/4 pound of London broil, diced into 1" chunks
  • salt and pepper to taste
  • 1 cup Sargento mozzarella shreds
  • 1/4 cup peanut butter
  • 2 teaspoons sriracha chile sauce
  • handful of cilantro springs
  • 1/2 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.