Beef sirloin is marinated in a citrus marinade, then seared in a hot cast-iron skillet for stuffing into corn tortillas with quac, pico de gallo and cilantro.
Recipe tags: beef base, easy difficulty, lunch, beef, skillet
| 4 cloves | garlic, minced |
| ¼ cup | olive oil |
| ¼ cup | freshly squeeze lime juice |
| ¼ cup | freshly squeezed orange juice |
| 5 tsp | Better Than Bouillon® Roasted Beef Base |
| 1 tbsp | chili powder |
| 1 tbsp | ground cumin |
| 2 tsp | brown sugar |
| 1 lb | top beef sirloin, about 3/4-inch thick |
| 1 tbsp | vegetable oil |
| 8 | small corn tortillas, warmed according to package directions |
| 1 cup | guacamole |
| ½ cup | pico de gallo |
| ½ cup | packed cilantro leaves |
| 8 | lime wedges |
In large bowl, whisk together garlic, olive oil, lime juice, orange juice, Roasted Beef Base, chili powder, cumin and brown sugar. Add beef to marinade, toss to coat and let stand for 12 to 15 minutes.
Preheat large cast-iron skillet over medium-high heat. Add vegetable oil and heat until just starting to smoke.
Remove beef from marinade and shake off any excess (discard marinade); pat dry with paper towels.
Sear beef, turning once, for 2 to 4 minutes for medium rare or until instant-read thermometer registers 130°F to 135°F when inserted into thickest part of beef. (Alternatively, cook to preferred doneness.) Cover loosely with foil and let steak rest for at least 10 minutes before thinly slicing.
Serve steak in warm tortillas with guacamole and pico de gallo. Garish with cilantro. Serve with lime wedges.
Tips: Add chopped jalapeño pepper and fresh pineapple to pico de gallo for added heat and a hint of sweetness. Substitute corn tortillas with flour tortillas if preferred. Substitute beef with boneless chicken thighs, or fast-fry center-cut loin pork chops. Alternatively, cook beef on flattop or grill pan. Make sure that your kitchen fan is on HIGH to prevent your smoke detector from sounding off the alarm.