Grilled Chipotle Sirloin Tacos

In a bowl, combine 1 finely chopped chipotle pepper in adobo sauce, 1 teaspoon of paprika, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and the juice of 2 limes. Rub the marinade onto the steaks, then place them in a Ziplock bag. Let them marinate for at least 30 minutes before grilling.

Heat the tortillas in a dry skillet over medium-high heat. Warm each tortilla for 30–45 seconds per side until they are soft and lightly toasted. Keep them warm in a clean kitchen towel or a tortilla warmer. We have a fantastic tortilla recipe complete with step-by-step instructions and photos, perfect for anyone interested.

While the steaks are marinating, prepare the toppings. Roughly chop the lettuce, dice the tomatoes, crumble the queso fresco, and pour the salsa verde into a bowl. Slice the red onions into rings; for those interested, we have a tasty recipe for Quick-Pickled Onions. Set up a neat and organized taco station.

Preheat the grill to high heat, about 450°F. Oil the grates to avoid sticking, then sear the sirloin steaks on the hot grates for 4–5 minutes per side, depending on thickness and your preferred level of doneness. The intense heat locks in the juices.

Once steaks are cooked, allow them to rest 3-5 minutes, then cut against the grain for maximum tenderness into desired-sized pieces

Assemble tacos using lettuce, grilled sirloin steak, diced tomatoes, salsa verde, queso fresco cheese, and pickled onions.

Enjoy!

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