How do you like your steak?
Whether it’s still mooing or very well done, get ready to fire up the grill to serve some delicious steak tacos that’ll surely get you that chef’s kiss. 🌮
From the flavor-packed marinade to tender veggies and a choice of toppings, this steak taco recipe is a great meal to share with your loved ones for a weeknight dinner or weekend BBQ.
This dish features:
If you’re a fan of salsa as a taco topping, boy have we got a treat for you!
From Our Pantry: Salsas galore! Here are a few of our favorites we’d encourage you to use as taco toppings:
- Primo’s Mild Summer Tomato Salsa
- Primo’s Hot Summer Tomato Salsa
- Primo’s Mango Habanero Salsa
- Primo’s Peach Salsa
- Shawnee Black Bean & Corn Salsa
Steak Tacos
Whip up this hearty steak taco recipe for your next weeknight dinner!
Ingredients
- 1/4 cup Primo's Garlic Olive Oil
- 1/2 medium yellow onion
- 1 tbsp black pepper
- 1/4 cup red wine vinegar
- 1 lb sirloin steak
- 3 medium red onions julienned
- 1/4 cup Primo's Pineapple White Balsamic Vinegar
- 1 tsp kosher salt
- 1 red bell pepper
- 8 6-inch corn tortillas
Optional toppings
- Guacamole to taste
- Sour cream to taste
- From Primo's Pantry: Salsas galore! to taste
Instructions
- Preheat oven to 400ºF.
- Turn on grill to medium-high heat.
- In a blender, add Primo's Garlic Olive Oil, yellow onion, black pepper, and red wine vinegar and blend until smooth. Pour the mixture into a resealable container or bag with the sirloin, seal it, and turn/shake it to coat the meat. Chill for at least 30 minutes.
- In a baking dish, add the red onions and Primo's Pineapple White Balsamic Vinegar. Roast in the oven for 20-30 minutes, or until onions are tender and browned on the edges.
- While onions are roasting, remove the sirloin from the marinade and shake off any excess. Grill the steak for 6-7 minutes per side, or until your desired degree of doneness. Transfer meat to a cutting board to rest for 5-10 minutes.
- Grill the red pepper on each side until it's tender. When it's cool enough to handle, remove the stem and seeds from the roasted pepper, then julienne it.
- Slice the steak into thin strips. Place a few strips on each tortilla, then top with balsamic onions and red pepper. Add any additional toppings of your choice. Serve and enjoy!
Notes
Special thanks to HEB for this recipe.
Try this recipe with your favorite Primo Olive Oil and Primo Balsamic Vinegar flavors and let us know what your top choices are in the comments below.
To your health!
