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Steak Tacos with Pico de Gallo

Tender steak tacos with fresh pico de gallo, smoky chipotle hot sauce, a dollop of sour cream and fresh cilantro.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

Whether “Taco Tuesday” or any other night of the week, these quick, easy-to-make tacos are king. We combine the freshest ingredients and bring the zip with Minnesota-made Isabel Street Heat Chipotle Sauce. These tacos go from grill to table in no time flat, and you can dress them up with fun, fresh toppings.

Ingredients

Corn tortillas

Chipotle sauce

Cherry tomatoes

Cilantro

Lime

Shallot

Top sirloin

Sour cream

Featured Ingredient Partners:

Corn tortillas: La Perla

Chipotle Sauce: Isabel Street Heat

Mince To cut a food into very small pieces.

Sear To cook the surface of meat very quickly with intense heat.

Garnish To add decorative or savory touches to food.

Grill or medium sauté pan

Medium bowl

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Preheat grill to 400ºF. Wash and dry all produce. Cut cherry tomatoes into quarters. Tear cilantro leaves and stems. Peel and mince shallot. Cut lime in half, juice one half and cut other half into wedges. Remove steak from package; rinse and pat dry.

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Step 2: MAKE PICO

Place shallot, cherry tomatoes, half of the cilantro, 2 Tbsp. lime juice, 2 Tbsp. oil and a pinch of salt and pepper in small bowl. Mix until incorporated and set aside to marinate.

Step 3: SEAR STEAK

Season steak with a pinch of salt and pepper on both sides. Place steak on hot, lightly oiled grill or sauté pan over medium-high heat with 1 tsp. oil. Sear 4-5 min per side until charred and fully cooked. Remove steak from heat and place on a cutting board to rest. USDA recommends cooking beef to an internal temperature 145ºF*.

Step 4: WARM TORTILLAS

When the steak has 3 min left to cook, place tortillas on hot grill for 30-60 sec per side until warmed. Remove from heat. Alternatively, wipe out sauté or grill pan, place back on medium heat, and warm tortillas for 30-60 sec per side.

Step 5: SLICE STEAK

After steak has rested at least 1-2 min, slice against the grain into thin strips.

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Step 6: PLATE YOUR DISH

Divide steak between tortillas to form tacos, top with pico de gallo, a dollop of sour cream and chipotle sauce. Garnish with remaining cilantro and serve with wedges of lime. Enjoy!