Nestled between the Pacific Ocean and Mexico's Sierra Madre del Sur mountains, Acapulco became a popular 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 queso fresco for a fresh and flavor-packed taco. Pour a cold cerveza, and feel yourself go into vacation mode.
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You Will Need
Grill Pan or Outdoor Grill
Before You Cook
Prepare the Ingredients
Core tomatoes and cut into ¼" dice.
Peel and halve shallot. Cut into ¼" dice.
Stem jalapeño, halve, seed, and mince. Wash hands, utensils, and cutting board after working with jalapeño.
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, shallot (to taste), jalapeño (to taste), 1 tsp. lime zest, and half the cilantro (reserve remaining for garnish) in a mixing bowl.
Stir together with 1 Tbsp. lime juice (reserve remaining for steaks) and ¼ tsp. salt.
Set aside and allow flavors to marry, stirring every few minutes to marinate evenly.
Grill 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. Keep grill at medium heat.
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. Slice steaks perpendicular to the parallel lines of muscle fiber (called the grain). Slicing against the grain breaks up muscle fibers, making steaks easier to chew.
Assemble the Tacos
Plate dish as pictured on front of card, topping with queso fresco (breaking up with your hands if needed) and remaining cilantro. Bon appétit!