Steak Tacos

w/ salsa verde
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 3/4 lb Sirloin steaks
  • 1 tbsp Paprika
  • 1 tsp Chili powder
  • 1 tsp Garlic powder
  • 2 tsp Ground cumin
  • 3 Tomatillos husked and rinsed, or purchase green salsa AKA Salsa Verde instead
  • 2 cloves Garlic whole
  • 2 tbsp Fresh cilantro plus more for garnish
  • 2 tbsp Lime juice
  • 2 tbsp Extra-virgin olive oil
  • 2 cups Romaine lettuce sliced very thin to shred
  • 8 Taco shells
  • 1/2 cup Tomato diced
  • 4 tbsp Sour cream
US Customary - Metric

Instructions

  • Season the steak on both sides with paprika, chili powder, garlic powder, half of the cumin, and season with salt and pepper. Set aside.
  • For the Salsa Verde: Place tomatillos in a pan and cover with water, place on medium high heat. Bring to a simmer for 5 minutes turning the tomatillos over about half way through cooking. Once soft drain well and place in blender or food processor along with garlic, cilantro, lime juice, the remaining cumin, and season with salt and pepper. Blend until smooth. Then refrigerate in a shallow bowl to cool completely.
  • Heat the oil in a cast iron or nonstick pan on medium heat. Cook the steaks on both sides until your desired temperature is reached using a thermometer (see below). Once cooked set aside on a cutting board to rest for 3 - 5 minutes. Then slice thin against the grain of the meat.
  • Place lettuce in the taco shell, then sliced steak, diced tomato, salsa, and sour cream. Garnish with cilantro.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 385kcal | Carbohydrates: 22g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 151mg | Potassium: 710mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3369IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 4mg

Steak Tacos

w/ salsa verde
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 385 kcal

Ingredients
 
 

  • 3/4 lb Sirloin steaks
  • 1 tbsp Paprika
  • 1 tsp Chili powder
  • 1 tsp Garlic powder
  • 2 tsp Ground cumin
  • 3 Tomatillos husked and rinsed, or purchase green salsa AKA Salsa Verde instead
  • 2 cloves Garlic whole
  • 2 tbsp Fresh cilantro plus more for garnish
  • 2 tbsp Lime juice
  • 2 tbsp Extra-virgin olive oil
  • 2 cups Romaine lettuce sliced very thin to shred
  • 8 Taco shells
  • 1/2 cup Tomato diced
  • 4 tbsp Sour cream

Instructions
 

  • Season the steak on both sides with paprika, chili powder, garlic powder, half of the cumin, and season with salt and pepper. Set aside.
  • For the Salsa Verde: Place tomatillos in a pan and cover with water, place on medium high heat. Bring to a simmer for 5 minutes turning the tomatillos over about half way through cooking. Once soft drain well and place in blender or food processor along with garlic, cilantro, lime juice, the remaining cumin, and season with salt and pepper. Blend until smooth. Then refrigerate in a shallow bowl to cool completely.
  • Heat the oil in a cast iron or nonstick pan on medium heat. Cook the steaks on both sides until your desired temperature is reached using a thermometer (see below). Once cooked set aside on a cutting board to rest for 3 - 5 minutes. Then slice thin against the grain of the meat.
  • Place lettuce in the taco shell, then sliced steak, diced tomato, salsa, and sour cream. Garnish with cilantro.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 385kcalCarbohydrates: 22gProtein: 28gFat: 21gSaturated Fat: 6gCholesterol: 75mgSodium: 151mgPotassium: 710mgFiber: 4gSugar: 3gVitamin A: 3369IUVitamin C: 9mgCalcium: 92mgIron: 4mg
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