Steak and Goat Cheese Tacos

LAST UPDATED: Apr 25, 2019 | PUBLISHED: Jun 11, 2012 | By: Julie Blanner
When we’re hosting, I like to make something quick and simple.  Delicious, without a lot of fuss.  A couple of weeks ago when friends were in from Chicago, I created a small taco bar.  One of the combinations was steak and goat cheese – a favorite in our house!  It’s easy, fresh and can be put together in just a minute or two or on a bar, by your guests!  To compliment it, I served mojitos.
The secret to good tacos {to me} is a great pico de gallo.
Dice tomato, onion {thin}, add garlic {I use minced}, lime juice, cilantro and pepper.  I also love jalapeño, but my husband prefers without.  Toss and refrigerate for a half hour.  I love that this can be made ahead, since it’s the “messiest” of the meal.
For the steak, preheat the oven to 400 degrees.  Coat/drizzle steak with olive oil.  Add mesquite seasoning or pepper with a squeeze of lime {as shown}.

Cook 15 minutes and remove.  It will continue to cook outside the oven to desired temperature.   Cooking steak this way makes it so tender and easy to eat taco meat!
In a sauce pan on medium, add tortilla and cheese.  Allow to warm for 30 seconds or so.
Add steak and remove.
Add pico!  I love to serve with chipotle aoili…mmmm!