Steak Street Tacos

Labs Find Problem With US-Issued Coronavirus Test Kits

Multiple state labs found problems with coronavirus test kits issued by the Centers for Disease Control and Prevention (CDC) centered on inconclusive lab results, Dr. Nancy Messonnier, director of one of the CDC’s centers, said on Feb. 12. Kits were sent to all 50 states, some of which already tested them as part of a normal procedure. Some state labs reported some “inconclusive lab results,” Messonnier told reporters on a phone call. “We hoped everything would go smoothly as we rushed this,” Messonnier said. When states receive the kits, they verify that the kit works the same in their lab that it worked at the CDC. When some states were doing the certification, they found that the tests didn’t work as expected. “Test results were not coming back as false…

Steak Street Tacos

Sometimes the best things in life are the simplest things. This recipe? Case in point! When it comes to street tacos, they are incredibly easy to make and have only a few ingredients. This beef version is one of my family’s favorites so it gets requested often, which, as a busy momma, makes me happy because they are super quick to whip up any night of the week. The filling is also just as delicious wrapped up in lettuce leaves if you’re looking for a tortilla alternative. Simple, delicious, and classic! You just can’t go wrong.

Total Time: 35 minutes

Serves 4

For the steak:

• 1 1/2 pounds skirt or flap steak
• 1/4 cup extra virgin olive oil
• 1/4 cup finely diced white onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

To assemble:

• 1 head of butter lettuce leaves or 8 grain-free tortillas (I use Siete brand)
• 1/2 white onion, finely diced
• 1/2 cup finely chopped fresh cilantro leaves
• 2 limes, cut into wedges
• Your favorite hot sauce or salsa (optional)

For the steak:

Place the steak on a cutting board and cover it with a sheet of parchment paper. Use a meat mallet to pound the steak 20–30 times to tenderize. Discard the paper, then slice the steak into small 1/4-inch cubes.

In a large skillet, heat the olive oil over medium-high heat. Add the diced steak and onion. Spread them into a single even layer and let brown, about 4 minutes. Add the cumin, chili powder, garlic powder, salt, and pepper and toss to evenly coat. Continue cooking, stirring occasionally, until the steak is cooked through and slightly crisp around the edges, 4–5 more minutes.

To assemble:

Spoon the beef over the butter lettuce leaves or warm tortillas and serve with the onion, cilantro, lime wedges, and hot sauce. Enjoy!

Excerpted from “The Defined Dish: Healthy and Wholesome Weeknight Recipes” copyright 2019 by Alex Snodgrass. Photography copyright 2019 by Kristen Kilpatrick. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Texas Man Sentenced to 16 Months in Prison for Stealing US Technology to Benefit China

A Chinese national convicted of stealing U.S. marine technology to benefit China has been sentenced to sixteen months imprisonment. Shi Shan, 55, a naturalized U.S. citizen living in Texas, was convicted in July last year of conspiracy to commit theft of trade secrets. In addition to the prison term, Shan was ordered to forfeit $342,426.96, according to a Feb. 11 press release from the U.S. Department of Justice. “The Court made clear that the defendant knew or intended that the offense would benefit the People’s Republic of China,” said U.S. Attorney Timothy J. Shea for the District of Columbia, according to the press release. Shea added: “To those who would steal proprietary information from U.S. companies and provide it to a foreign government, our message is that you will be…