Grilled Steak Tacos
Grilled Sirloin Steak Tacos made easy using Almond Flour Tortillas.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 8 tacos
- 2 1/2 lbs top sirloin try for a piece that is about 1" thick
- fine sea salt and pepper
- 2 cups napa cabbage shredded
- 1 cup red cabbage shredded
- 1 zucchini (smaller diameter better) cut into ribbons
- 1/2 medium red onion thinly sliced
- 12 cherry tomatoes cut in half
- 1 jalepeno thinly sliced
- 5 sprigs cilantro coarsely chopped
For the Taco Shells
Place two to four glasses about an inch apart on the counter near the stove. You'll use this to shape the tortilla.
Lightly brush the griddle pan with olive oil and place griddle pan over medium high heat and let it heat for a minute.
Place a tortilla on the griddle pan and let sit for 30 seconds or so between flippings, until tortilla is heated and brown spots appear.
Carefully remove tortilla and shape into a taco shell. Set the tortilla between the glasses so that it holds its shape while cooling. Or, if you have grates as pictured above, set them between the grates. Alternatively, you can just hold the shell until it has hardened into its shape...however...keep an eye on that griddle pan!
Repeat with remaining tortillas, lightly re-brushing the griddle pan if needed.
For the Toppings
To make the zucchini ribbons, first trim the ends of the zucchini. Use a vegetable peeler to carefully slice the zucchini lengthwise into long thin ribbons. Note: a smaller diameter zucchini will nicely fit the width of a vegetable peeler!
Chop, cut, thinly slice or shred the remaining topping ingredients as stated in the ingredients list.
Arrange all toppings on a plate or tray or into individual bowls. Set aside.
For the Meat
Season the sirloin with the salt and pepper. Use your judgement based on your tastes and health needs. I use minimal salt and lots of pepper because I like pepper! Be sure to season the edges too.Place on a rack over a plate or tray to allow air to circulate. Let sit for 20 minutes at room temperature before grilling.
Place sirloin onto a hot grill and leave it alone for 6-7 minutes. Tamp out any flare ups.
Flip the sirloin and continue to cook for another 3-4 minutes for medium rare, 5-6 minutes for medium, 8-9 for well done. Grill temperatures vary so keep an eye of the progression of the cooking.
Remove sirloin to a cutting board or plate and loosely tent with foil. Let it rest 5 minutes before slicing.
Slice the sirloin with a sharp knife, holding the knife at a slight diagonal (instead of slicing straight up and down).Serve along side the shells and the toppings - letting everyone assemble their own Grilled Steak Tacos!
Note: The order that I like to do this recipe is: 1) Get the grill started. 2) Season the meat and let it sit at room temp. 3) While the meat is coming to room temp, heat and shape the taco shells. 4) Once all the shells are done, arrange all the toppings onto a platter. 5) Grill the meat, let it rest for 5 min, slice it up and call everyone to the table!
Also, the serving size says 8 tacos because there are 8 tortillas in a package. We actually had leftover sirloin...enough to make another 8 tacos and 2 salads!