Grilled Sirloin Steak Tacos is a delicious recipe that you can put on the table in no time. Perfect for your next taco night. If you like Mexican food, then this is a recipe you want to try.
The dish consists of grilled, marinated sirloin steak with fresh vegetables and sour cream added to crispy taco shells. These Mexican steak tacos are the perfect combination of flavors and textures. And what's even better? You can make it on the outdoor grill when the weather is warm!
Enjoy: Grilled Sirloin Steak Tacos
I like Mexican food. The delicious herbs, fresh vegetables, tortilla wraps, and taco shells. Bring it on. Fortunately, my family is just like me in the Tex-Mex food department.
And now that the weather is getting warmer, we're going for Mexican recipes from the BBQ (although you can also make this in the grill pan). The tacos are filled with perfectly grilled entrecôte from the BBQ. The meat is first marinated, and after grilling, it is wonderfully tender, flavorful, and juicy. Supplemented with my favorite toppings like finely chopped fresh vegetables and a sour cream topping, you get a slightly spicy creamy taste. And what's even better, all ingredients are readily available in the grocery store.
So are you looking for a dish you can make for a pleasant evening with friends or family, even when the weather is warm? And don't you feel like a BBQ? Then make these grilled sirloin steak tacos, which are highly recommended. I'm sure you'll keep making this. So let's get started quickly to prepare these easy steak tacos!
What do you need for Carne Asada Tacos?
To prepare this Grilled Sirloin Steak Tacos, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Ingredients Marinade
- Garlic: Pungent, slightly sweet, and pungent. Use fresh garlic or substitute it with a teaspoon of garlic powder.
- Chili powder: For a delicious kick.
- Cumin: It tastes sweet, is warming, and has a nutty undertone. You can compare it (and also replace it) with caraway seeds.
- Onion Powder: The dried ground form of onion. It has a sweet onion flavor.
Ingredients Grilled Sirloin Steak Tacos
- Sirloin Steak: Entrecôte Steak with an edge of fat. You can also use rib eye, T-bone, skirt steak, or flank steaks. Use a sirloin steak about 1-inch (2-3 cm) thick.
- Taco shells: Crispy Taco shells are used, prepared from corn flour. You can fill them easily. You also could opt for flour tortillas or corn tortillas. Heat them slightly because warm tortillas are easier to roll.
- Iceberg lettuce, parsley, and tomato: Make the taco light and fresh.
- Red onion: has a deep red, almost purple skin, slightly thinner than the skin of a regular onion. It is less sharp in taste and, therefore, tasty to eat raw.
- Cheddar Cheese: An English orange-colored cheese that tastes spicy. Can be replaced by Gruyère. Also delicious is Cotija cheese or Queso fresco.
- Sour cream: Has a creamy texture and a slightly sour, fresh taste. The taste of sour cream is similar to yogurt, but it is somewhat thicker and has a higher fat content.
- Lime: fresh, slightly sour, with a delicious citrus flavor.
How to prepare Steak Tacos with Cheddar
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix garlic, chili powder, cumin, onion powder, and salt in a small bowl.
- Rub the entrecôte with the spice mixture and leave to marinate for 15 minutes at room temperature.
- Heat the BBQ until it is glowing, and grill the steak on the hot grill for 6 minutes on both sides, or until the core temperature is 145 °F (ca. 63 °C) (for a medium-grilled steak).
- Wrap the meat in aluminum foil, let it rest for 10 minutes, and cut it into thin strips. Divide some beef strips into the tacos and add taco toppings like iceberg lettuce, red onion, and tomato cubes. Sprinkle with Cheddar cheese and parsley.
Serve with sour cream and lime wedges (squeeze some lime juice on top). Seasoned rice, homemade salsas, and a green salad are also delicious with this.
Tips, Substitutions, and Variations
- Also nice to serve:
- Serve with a Guacamole. A classic guacamole is always a good choice.
- Or serve with a homemade salsa. This enhances the flavor of the Mexican flavors.
- Extra vegetables: Add corn and/or black beans. You still have to warm this one up, for example, by frying an onion and seasoning it with cumin, garlic, and onion powder. Add the drained black beans, corn, and ¼ cup (60 ml) water and let it simmer for 15 minutes.
- No BBQ again: Use a grill pan. Heat it until it is hot and grill the meat on both sides for 6 minutes.
- Let the meat rest: Letting the meat rest in aluminum foil for 10 minutes before slicing will help distribute the meat's juices better. This will make it juicier.
- Parsley: Can also be replaced with coriander.
- Spicy: Add some spice by adding thinly sliced Mexican Poblano peppers to taste.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Marinade
- 2 cloves garlic, squeezed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon salt
Grilled sirloin steak tacos
- 2 pounds sirloin steaks
- 8 taco shells
- 4 cups iceberg lettuce, finely chopped
- 1 tomato, finely chopped into cubes
- ½ red onion, finely sliced or cubed
- 1 cup grated cheddar cheese
- 2 tablespoons Fresh Parsley, finely chopped
- ½ cup sour cream
- 1 lime, cut into wedges.
Instructions
- In a small bowl, mix the ingredients for the marinade: finely chopped garlic, chili powder, cumin, onion powder, and salt.2 cloves garlic, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, ½ teaspoon salt
- Place the sirloin steak on a plate and coat the meat with the taco seasoning on both sides. Cover and let marinate at room temperature for 15 minutes.2 pounds sirloin steaks
- Heat the BBQ until hot and fry the entrecôte for 6 minutes on both sides, or until the core temperature is 145 °F (ca. 63 °C). It is then medium grilled.
- Wrap the tender steak in aluminum foil and rest for 10 minutes. Then cut into thin strips.
- Fill the tacos with small pieces of sirloin steak and divide iceberg lettuce, tomato, and red onion on top. Sprinkle with the Cheddar and parsley.8 taco shells, 4 cups iceberg lettuce, 1 tomato, ½ red onion, 1 cup grated cheddar cheese, 2 tablespoons Fresh Parsley
- Serve with sour cream and lime.½ cup sour cream, 1 lime
Notes
- Sirloin steak: You can also use different cuts of beef like rib eye, T-bone, or flank steak. Use meat about 2-3 cm thick.
- Cheddar Cheese: Can be substituted for Gruyère.
- Parsley: Can also be replaced with coriander.
- Serve with a Guacamole. A classic guacamole is always a good choice.
- Or serve with a homemade salsa. This enhances the flavor of the spices used.
- Extra vegetables: Add corn and/or black beans. You still have to warm this one up, for example, by frying an onion and seasoning it with cumin, garlic, and onion powder. Add the drained black beans, corn, and ¼ cup (60 ml) water and let it simmer for 15 minutes.
Once you have filled the tacos, you can no longer keep them. The shells become soft, and the vegetables wither. You can keep the meat. Let it cool down as quickly as possible.
- Refrigerator: Store the grilled entrecôte in an airtight container in the fridge for up to 2 days.
- Freezer: Place the meat in a freezer bag or box and store it for up to 2 months. Let thaw in the refrigerator.
- Reheating: Bake the meat in the frying pan until well done.
Nutrition
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