Nestled between the Pacific Ocean and Mexico's Sierra Madre del Sur mountains, Acapulco became a popular tourist destination in the 1950s for Hollywood stars in search of warm breezes and sandy beaches. We capture that resort town vibe with these laid back-but-delicious steak tacos. Tender sirloin steak is the perfect cut for grilling, slicing, and layering inside warm tortillas. They're topped with fresh tomato salsa and crumbly cotija cheese for a fresh and flavor-packed taco. Pour a cold cerveza and feel yourself go into vacation mode.
Core tomatoes and cut into ¼" dice.
Peel and halve shallot. Cut into ¼" dice.
Stem jalapeño, halve, seed, and mince.
Zest lime, halve, and juice.
Mince cilantro (no need to stem).
Pat steaks dry, and season both sides with ¼ tsp. salt and ½ tsp. pepper.
Make the Pico de Gallo
Combine tomatoes, shallots (to taste), jalapeño (to taste), 1 tsp. lime zest, and half the cilantro (reserve remaining for garnish) in a small mixing bowl.
Stir together with ¼ tsp. salt and 1 Tbsp. lime juice (reserve remaining for steaks).
Set aside and allow flavors to marry, stirring every few minutes to marinate evenly.
Cook the Steaks
Heat a grill pan or outdoor grill to medium heat and coat with cooking spray.
Drizzle steaks with ½ tsp. olive oil and place on hot grill. Grill until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from grill, brush with remaining lime juice, and rest 3 minutes.
While steaks rest, grill tortillas.
Grill Tortillas and Slice Steak
Place tortillas on grill one at a time and cook until lightly charred and pliable, 15-30 seconds per side.
Slice steaks thinly.
Assemble the Tacos
Place three tortillas on a plate and add steak slices. Top with pico de gallo and sprinkle with cotija cheese and remaining cilantro.