Just writing the title for this recipe makes my mouth water! So this weekend is finally supposed to be sunny and hot after many damp rainy ones. I must admit that I don’t hate rainy days. It just seems so cozy, but I do feel bad for my kids when they can’t get out and play and they complain about being bored all day long while they stare like zombies at the TV or other electronic devices. Any one else have this problem? Well, it’s time to break out of the boredom, go play outside, and then fire up the grill!
These steak tacos are so full of flavor, yet so simple to throw together. I think simple usually makes the best meals. 🙂 If you remember a few days ago, I posted my Black Bean and Mango Salsa. That is the topping I use for these tacos and it compliments it perfectly. So it you missed that, just click here and it will take you there. Hopefully, you already made it and you have left overs in your fridge so all you would need to do it grill some steak! So easy!
First off, you will whisk together your marinade. Just place all the ingredients into a bowl and whisk until combined.
Next, put your steaks in a gallon zip lock bag, and pour in the marinade.
Now here’s a little secret I learned. Your steaks will grill up better if they are at room temperature when you put them on the grill. So with these, they are usually cold when I put them in the bag, so I just let them marinate on the counter for about 30 minutes, flipping over at 15 min, to let them come to room temperature. I turn my grill on when there is about 5 minutes left to get it good and hot. Now, you don’t want to leave your steaks out for hours, so if you are going to leave them for a while, marinate them in the fridge, then take them out to warm up about 30 mintues before you are ready to cook them.
When your grill is really hot, put the steaks on (reserve the marinade!) and turn it down to medium or medium low and put the lid down. Don’t touch them for about 10 minutes, flip them over and let them go about 10 more minutes. Now the exact time depends on how you like your steak. I like mine a little more done, but you may only want 7-8 minutes per side. Totally up to you.
While your steaks are cooking, your are going to simmer the reserved marinade on medium heat in a small sauce pan and reduce it just a touch. Not too much, because there really isn’t that much of it to begin with. It just needs to simmer for a couple minutes since it had the meat in it. But you don’t want to just throw it out, because that is where all the flavor is! It will thicken up a little and look like a glaze. Yumm!
Take the steaks off when they are done to your likeness and let them rest while you warm up your tortillas, slice your avocado or get your salsa ready.
I like to put my tortillas in a damp towel, or paper towel and warm them in the microwave so they are nice and soft. To assemble, just place some sliced steak in a tortilla, add some Black Bean Mango Salsa, then drizzle some reduced marinade over top. Other optional toppings would include, avocado, fresh cilantro, cheese, greek yogurt, or fresh squeezed lime. Or, make this low carb and turn into a salad!
- 16 oz lean petite sirloin steaks
- 1 T olive oil
- 1 T fresh minced ginger
- 2 T lite soy sauce
- 1 T Worcestershire sauce
- 1 T lime juice
- 1 t garlic powder
- 1/2 t chipotle powder
- 1 T honey
- 1/2 C Black Bean Mango Salsa (recipe link above)
- 2 corn tortillas
- Whisk marinade ingredients in a bowl until combined and pour in a gallon zip lock bag.
- Add cold steaks and seal getting out as much air as you can.
- Let sit on counter for 30 minutes, flipping over at 15. If you are going to let marinate longer, put in fridge and pull out about 30 minutes before grilling to bring to room temperature.
- Heat grill on high. When grill is hot and steaks are ready, put them on the grill, turning it down to medium to medium low. Reserve the marinade. Put lid down and let cook for about 10 minutes. Flip steaks and let go for another 9-10 minutes. (Cook time depends on how you like you steaks.)
- While steaks are cooking, simmer reserved marinade in a small sauce pan for at least 2-3 minutes then take off the heat.
- When steaks are done to your likeness, let rest 5-10 minutes while you get the other ingredients ready.
- Slice the steak thin and and place in 2-3 warm corn tortillas. Top with salsa and simmered marinade and what ever other optional topping you would like.
- Macros are for 4 oz grilled steak and 1/4 of reduced marinade.
- Caories 218; Fat 10.5, Carbs 6.8, Protein 23.5
- Macros for salsa are listed on that recipe link.