Sirloin Taco with Fontina and Escarole, Tortilla Chips with Pico de Gallo
This uses the steak from yesterday, but you can just follow the recipe until the end of the “steak” section.
Sirloin Taco with Fontina and Escarole
Servings – 11 4-ounce steak from yesterday $1.93
1/2 ounce of Fontina cheese, shredded $0.28
1 leaf of Escarole $0.08*
1 corn tortilla $0.03
1/4 cup Pico de Gallo $0.36 a serving
Total for recipe – $2.68 per serving
Calories: 450 Fat: 25.4 Protein: 38
If you have access to a stove at the time of muncherie –
Put a burner on low.
Put a pan on another burner, on low.
Slice the steak, against the grain and on the bias for the best mouth feel, and put it in the pan.
Put cheese on top, and heat until steak is warm and cheese is melty.
Meanwhile, heat the tortilla directly on the burner, flipping every 10 seconds, until warm.
Assemble taco, adding escarole leaf, and pico de gallo.
If you do not have access to a stove at the time of muncherie –
Cut the steak, against the grain and on the bias.
Shred the cheese.
Put everything in containers to go, keeping the pico de gallo separate.
Warm the tortilla for 10 seconds by itself before assembling taco with meat and cheese.
Zap until hot.
Add escarole and pico.
* I like a bitter green with this, and don’t love cilantro. Spinach will work just fine if you don’t want to buy escarole. If you do not like bitterness in your salads, don’t buy escarole. It doesn’t keep that long*