|Nutritional Guidelines (per serving)|
If you love steak tacos, this recipe is sure to please. It's a wonderful go-to recipe for weeknight grilling on taco night or any casual get-together. You will want to think ahead, though, as you will need a few hours to marinate the meat.
Tri-tip steak is a flavorful cut from the bottom of the sirloin. It tends to be lower in fat and benefits from a good marinade to keep it from drying out during grilling. You also need to be sure not to overcook tri-tip. Medium rare to medium is best or you can end up with chewy, dried-out meat. It's good to use a meat thermometer as tri-tip can look less done than it is if you are just eye-balling it.
You can serve your tacos with a nice helping of refried beans and rice for a hearty meal. Other suggestions for side dishes include a green garden salad, Mexican-style slaw, corn salad, gazpacho soup, or grilled corn,
- For Tacos:
- 1 1/2 pound tri tip steak (roast, cut in half lengthwise)
- 10 to 12 corn tortillas
- 1 1/2 cups guacamole
- 1 cup pico de gallo
- Optional: 1/4 cup cilantro (finely chopped)
- For Marinade:
- 1/4 cup olive oil
- 4 tablespoons lime juice
- 2 teaspoons cumin
- 2 teaspoons Worcestershire sauce
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon oregano (dried)
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoons black pepper
Place the tri-tip pieces into a resealable plastic bag. Combine the marinade ingredients and pour it over the meat. Massage the marinade into the meat. Seal the bag and place it into the refrigerator for 4 to 8 hours.
Preheat the grill for medium-high meat. Remove the meat from the bag and place it onto the grill. Discard the marinade as it is not safe to reuse it.
Cook the tri-tip for 20 minutes, turning occasionally.
During the last half of cooking, wrap the tortillas in aluminum foil and add them to the grill. Turn them over a few times while tri-tip is finishing up. Once the beef has reached your desired doneness, remove it and the tortillas from grill. Allow the meat to rest for 5 minutes before carving.
After resting, remove the roast pieces to a cutting board. Thinly slice the steak on the bias (against the grain) for the most tenderness.
To assemble the tacos, simply add a few slices of grilled tri-tip to a tortilla. Top each taco with guacamole, pico de gallo, and a sprinkle of cilantro. Fold the tortillas and enjoy. Serve with your favorite sides.
You can vary your taco toppings to suit your tastes. The suggested toppings go very well with tri-tip. You can also use sour cream or queso fresco. You can omit the cilantro for people who do not like it.