|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 10g||34%|
|Total Sugars 2g|
|Vitamin C 17mg||84%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
1/4 cup olive oil
4 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon black pepper
1 1/2 pound tri-tip steak, cut in half lengthwise
10 to 12 corn tortillas
1 1/2 cups guacamole
1 cup pico de gallo
1/4 cup cilantro, finely chopped, optional
Gather the ingredients.
Combine oil, lime juice, cumin, Worcestershire, onion powder, chili powder, paprika, dried oregano, garlic powder, salt, and pepper in a bowl.
Place tri-tip pieces into a resealable plastic bag. Pour marinade over meat, seal bag, and massage marinade into meat. Refrigerate for 4 to 8 hours.
Preheat grill. Remove meat from bag and place onto grill. Discard marinade.
Cook tri-tip for 20 minutes, turning occasionally.
During last half of cooking, wrap tortillas in aluminum foil and add to grill. Turn over a few times while tri-tip is cooking. Once beef has reached desired doneness, remove both steak and tortillas from grill. Rest meat for 5 minutes before carving.
After resting, transfer steak to a cutting board. Thinly slice steak on the bias (against the grain).
To assemble 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.