Recipe | Mexican-Style Sirloin Grilled Steak Tacos

Recipe | Mexican-Style Sirloin Grilled Steak Tacos

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Grilling your taco ingredients adds a wonderful charred flavor to your meal. Try grilling your tortillas, too! Top grilled tortillas with slices of grilled sirloin, grilled onions and tomatoes. Add pickled radishes for a twist on the typical steak taco. Blend one avocado with half a cup of sour cream and juice from one lime for a fresh yet familiar topping. A few fresh cilantro leaves will add a hint of brightness that ties everything together.

Yield: about 8 servings

Time: 3 hours


½ cup fresh cilantro

¼ cup cider vinegar

¼ cup olive oil

1 lime, juiced

1 lemon, juiced

4 cloves garlic

1 jalapeño pepper, chopped

2 pounds sirloin steak

2 teaspoons salt


Place the cilantro, vinegar, oil, lemon and lime juice, garlic and pepper in a blender and blend until smooth. Place the steak in a 1-gallon food-safe plastic zipper bag and pour the marinade over the steak. Seal the bag and mash until the steak is coated with the marinade. Place the bag on a plate and into the refrigerator for at least 2 hours, up to overnight. Let the steak come to room temperature before grilling. Salt both sides of the steak and grill until the internal temperature reaches 140 degrees for medium rare. This will take 4 to 5 minutes on each side depending on the thickness of your steak. Let the cooked steak rest for at least 5 minutes prior to slicing for tacos. Slice against the grain for best results.

Spicy Pickled Radishes

Yield: About 2 cups

Time: 25 minutes


4-5 large red radishes, thinly sliced

1 large carrot, peeled, thinly sliced

1 jalapeño pepper, sliced

½ cup white vinegar

½ cup water

1 tablespoon granulated sugar

2 teaspoons pickling salt

½ teaspoon dried oregano

½ teaspoon dried thyme


Pack radishes, carrots and jalapeño into a pint-sized mason jar and set aside. In a mixing bowl, whisk together the vinegar, water, sugar, salt, oregano, and thyme. Pour the pickling mixture over the vegetables. Place the lid on the jar and refrigerate for at least 20 minutes before serving. These will last for about a month if kept sealed in the refrigerator.


Satisfy your cravings

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