|Nutritional Guidelines (per serving)|
|Servings: 5 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 6g||22%|
|*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.
- 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 teaspoon 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 the 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.