Tex-Mex Steak TacosFOR THE STEAK:
2-3lbs. sirloin steak, pounded to 1/4" thickness 1 TBSP. Worcestershire sauce 2 tsp. Extra virgin olive oil 2 tsp. Soy sauce 2 tsp. Prepared horseradish 1 tsp. Gusto Spice's Texas spice rub |
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TACOS:
9 taco-sized corn tortillas
2 TBSP. Extra virgin olive oil
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TACO FILLING IDEAS:
Fresh guacamole, pico de gallo, shredded lettuce, shredded cheese, queso, sour cream, cabbage (Mexican slaw), cilantro, lime, hot sauce.
DIRECTIONS:
1) Place Worcestershire sauce, olive oil, soy sauce, horseradish, and spice rub into a small bowl and whisk together. 2) Place steak into a resealable bag and pour in whisked ingredients. Massage to coat and refrigerate for one hour. Take bag out of refrigerator and allow steak to rest for at least 30 minutes at room temperature before placing on grill.
3) Heat grill to medium-high. When grill reaches 350 degrees F, brush grates lightly with oil and place steak onto the grill. Allow steak to cook 3-4 minutes undisturbed, flip the steak and cook an additional 3-4 minutes to medium rare (internal temperature 135 degrees F). Remove steak and place on a plate covered loosely by tented tin foil. Allow meat to rest for 5-10 minutes before slicing.
Meanwhile, brush the corn tortillas lightly on both sides with with olive oil with a pastry brush. Place tortillas on the preheated grill for 1-2 minutes on each side (until you see brown spots forming on each side). Transfer tortillas to a plate and cover with a kitchen cloth/tea towel to keep warm).
Thinly slice the sirloin steak across the grain. Place desired amount of steak into the taco shells and garnish with taco filling of choice. (Serves 3-4)
TACOS:
9 taco-sized corn tortillas
2 TBSP. Extra virgin olive oil
--------------
TACO FILLING IDEAS:
Fresh guacamole, pico de gallo, shredded lettuce, shredded cheese, queso, sour cream, cabbage (Mexican slaw), cilantro, lime, hot sauce.
DIRECTIONS:
1) Place Worcestershire sauce, olive oil, soy sauce, horseradish, and spice rub into a small bowl and whisk together. 2) Place steak into a resealable bag and pour in whisked ingredients. Massage to coat and refrigerate for one hour. Take bag out of refrigerator and allow steak to rest for at least 30 minutes at room temperature before placing on grill.
3) Heat grill to medium-high. When grill reaches 350 degrees F, brush grates lightly with oil and place steak onto the grill. Allow steak to cook 3-4 minutes undisturbed, flip the steak and cook an additional 3-4 minutes to medium rare (internal temperature 135 degrees F). Remove steak and place on a plate covered loosely by tented tin foil. Allow meat to rest for 5-10 minutes before slicing.
Meanwhile, brush the corn tortillas lightly on both sides with with olive oil with a pastry brush. Place tortillas on the preheated grill for 1-2 minutes on each side (until you see brown spots forming on each side). Transfer tortillas to a plate and cover with a kitchen cloth/tea towel to keep warm).
Thinly slice the sirloin steak across the grain. Place desired amount of steak into the taco shells and garnish with taco filling of choice. (Serves 3-4)
