This might be the hottest recipe of the summer. Ancho chile spiced grilled Top Sirloin topped with jalapeno crema and a pineapple salsa and served as street tacos. Can’t beat it.
INGREDIENTS:
- 1 Pound beef Top Sirloin Steak (1/4 inch dice)
- 2 Tablespoon olive oil
- 2 teaspoon ancho chile powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 8 – 4″corn tortillas
- 1 Fresh California Avocado, peeled and pitted
- 2 Tablespoon fresh lime juice
- 3 Tablespoon sour cream
- 2 jalapeno peppers, seeded and chopped
- 6 fresh pineapple rings, grilled and chopped
- 3 teaspoon fresh lime juice
- 1/4 cup red onion, diced
- 1/2 cup diced tomatoes
- 3 teaspoon fresh cilantro
- 1/2 teaspoon kosher salt
- Crumbled Cotija cheese, fresh cilantro, diced onion
COOKING:
-
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch cubes.
- In a medium size bowl combine beef, ancho Chile powder, salt, garlic, and olive oil. Cover and refrigerate for at least 30 minutes.
- Heat a large non-stick skillet over medium heat. In batches add in 1/2 the beef mixture and cook for 6 – 8 minutes siring occasionally. Repeat until all the beef is cooked, remove from heat and set aside.
JALAPENO CREAM
- Place avocado, lime juice, sour cream, salt and jalapeño peppers in bowl of food processor; pulse until smooth.
PINEAPPLE SALSA
- In a medium size bowl combine pineapple, red onion, cilantro, lime juice, salt and tomatoes. Cover and refrigerate for at least 15 minutes.
BUILD:
- Grill tortillas for 1 – 2 minutes on each side. Top of each tortilla with beef, then pineapple salsa, and top with jalapeno crema and additional garnish as desired.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
NUTRITION:
21% * 4.4g SAT FAT
23% DV ** 25g PROTEIN
50% DV 2.1 mg IRON
10% DV 4.5 mg ZINC
40% DV * Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2 Tacos: 407 Calories; 186.3 Calories from fat; 20.7g Total Fat (4.4 g Saturated Fat; 0.1 g Trans Fat; 1.9 g Polyunsaturated Fat; 11.9 g Monounsaturated Fat;) 61 mg Cholesterol; 540 mg Sodium; 32 g Total Carbohydrate; 5.3 g Dietary Fiber; 11.8 g Total Sugars; 25 g Protein; 0 g Added Sugars; 47.5 mg Calcium; 2.1 mg Iron; 724 mg Potassium; 0.1 mcg Vitamin D; 0.23 mg Riboflavin; 10.2 mg NE Niacin; 0.75 mg Vitamin B6; 1.2 mcg Vitamin B12; 221 mg Phosphorus; 4.5 mg Zinc; 25.3 mcg Selenium; 96.6 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, Phosphorus, and Choline.
