Get ready to tuck into these easy grilled sirloin steak tacos. We’re combining tender, marinated steak with the smoky char of the grill, all tucked into soft tortillas and garnished with vibrant, fresh toppings.
Ready to take your grilling to a whole new level of delicious? These grilled sirloin steak tacos are going to be the next showstopper at your taco feast. This recipe is all about bringing out the best in your steak, with a smoky depth of flavor from a marinade that’s nothing short of perfection. We’ll get that steak sizzling over the coals and wrap it in a soft tortilla for a bite bound to impress.
We’ll use a marinade designed to amplify the steak’s natural flavors without overwhelming them, and I’ll show you the tricks to getting that irresistible char that elevates a good taco to a great one.
With no-nonsense steps and pro tips along the way, you’re about to elevate your grill game. Ready to become the go-to taco artisan of your neighborhood? Let’s get that grill fired up.
Can You Use Sirloin Steak For Tacos?
Sirloin steak is perfect for matching tenderness with a deep, beefy flavor for your BBQ taco filling. It’s on the leaner side, making it rich in beefy flavor and quick to cook up on the grill.
To really let that sirloin shine in your tacos, give it a good soak in your favorite marinade. This little spa treatment does wonders, tenderizing your steak and infusing it with zesty notes. When grilling time rolls around, crank up the heat to get that sizzling sear that traps in all the goodness, but keep a watchful eye – we’re aiming for juicy, not jerky.
The final touch is slicing that steak thin, against the grain, ensuring every piece is buttery-soft and just melts away as you tuck in. Sirloin’s hearty character is a perfect dance partner for a variety of spices and all the fixings, letting you tailor those tacos to any taste under the sun.
Mastering grilled steak tacos is all about the artful play of toppings. You want garnishes that’ll not only match the steak’s smoky charm but also bring a festival of textures and a pop of color to the plate.
Take the timeless duo of crunchy onions and zesty cilantro – they’re the sharp, herby cheerleaders for your savory steak. A dollop of guacamole adds a lush, creamy dimension, while salsas sliding up the heat scale toss in a lively mix of tang and fire, perfectly countering the meat’s hearty punch.
For that zingy twist, quick-pickled red onions or a drizzle of lime juice can work wonders, giving your tacos a burst of citrusy brightness. And let’s not forget Cotija cheese – its crumbly saltiness is like a flavor bomb, adding a rich layer to each bite.
Chili aficionados, fear not – a few slices of jalapeño or a dab of chipotle sauce will dial up the heat to your heart’s content. And for that final, satisfying crunch, thinly sliced radishes bring a peppery bite that’s hard to beat.
Ready to get grilling? Not so fast. Here are some quick tips to help you make the best possible grilled steak tacos:
- Steak at Ease: Allow your steak to come up to room temperature for about 30 minutes before it hits the grill. This little warm-up will help them cook evenly on the grill.
- Grill Ready: Crank that grill up to a sizzling 375-450°F for medium-high temperature in order to get the perfect sear
- Patience Pays Off: Don’t forget to rest your steaks for 10 minutes after pulling them from the grill. This rest time is the secret to a juicy taco filling.
- Slice Savvy: Go against the grain when slicing your steak. This will help cut down on chewiness, making every mouthful melt-in-your-mouth amazing.
Grilled Sirloin Steak Tacos
- 2 sirloin steak fillets
- 4 corn tortillas
- 2 fresh limes juiced
- ¼ cup Worcestershire sauce
- 2 tbsp white wine vinegar
- ¼ cup cilantro
- 1 tsp ground cumin
- 1 tbsp ground black pepper
- ½ tsp cayenne pepper
- 4 cloves garlic crushed
- ¼ yellow onion chopped
- 1 tsp kosher salt
- ½ small red onion chopped
- ⅓ cup queso fresco crumbled
- fresh cilantro chopped
- In a small bowl, add the marinade ingredients. Whisk to combine.
- Place steak in ziplock bag or airtight container. Pour the marinade into the bag, covering the steak.
- Place the ziplock bag in your refrigerator and marinate for 2-3 hours
- Fire up grill to medium-high heat, about 375-450°F (190-230°C)
- While the grill warms up, remove the steak from the marinade. Pat dry with paper towels to remove excess marinade.
- When grill is at medium-high temperature, place the steaks on the grill grates over direct heat. Grill for 5 minutes per side, or until internal temperature hits 130°F (55°C) for medium-rare.
- Remove steak from grill and wrap in aluminum foil. Rest for 10 minutes.
- Unwrap steak and slice meat against the grain into thin strips
- Heat the corn tortillas for just 30 seconds on the grill
- Serve the steak into the tortillas and top with red onion, queso fresco, and fresh cilantro