Grilled Sirloin Steak Tacos
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!
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.
Ingredients you need per step are listed below the step in Italic
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
1. Substitutes
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.
- 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
Calories: 635kcal | Carbohydrates: 25g | Protein: 61g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 777mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2477IU | Vitamin C: 11mg | Iron: 6mg
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