My cousin, Molly, came to visit over the weekend and we had so much fun. We could sit and chat for hours … which we do. We mix that in with our shopping, something we do best. While we were talking, I asked Molly if she liked Mexican food and if there was a favorite Mexican restaurant she liked near her house. She told me the name of the place she enjoys the most and mentioned that they have the best Filet Mignon Tacos, which got me to thinking I should try to make Filet Mignon Tacos. Before heading out to the market on Sunday, I checked my freezer and noticed that I had NY sirloin steaks already, so decided to make tacos out of that instead. You can bet I’m definitely going to make Filet Mignon tacos soon, though.
In a small bowl, I mixed together several seasonings that I thought would make a good rub for my steak to go in my steak tacos. The spices I used were chili powder, garlic powder, onion powder, dried oregano, ground cumin, paprika, red pepper flakes, kosher salt, pepper and dark brown sugar.
I mixed everything together and rubbed it on both sides of the steak, after patting the meat dry with a paper towel.
I then placed this dish into the refrigerator for a couple hours so the meat could marinate. I made sure to remove the steak from the fridge 45 minutes before I wanted to cook it so that it could get to room temperature.
I seared the steak in my cast iron skillet before placing it into a preheated 400 degree oven.
I seared the steak for 2 minutes per side (the sides of the steak as well) before placing it in the oven for 15 minutes. Once I pulled it out of the oven, I set the steaks on a cutting board to rest for 10 minutes. The reason we need to let our meat rest is to allow the juices to redistribute within the meat. Place tin foil loosely over the resting meat until you are ready to slice.
While the meat was resting, I heated my corn tortillas over the flame on my gas cooktop. I let them sit on the burner just until they start to get little char marks on them and then turn them and let the other side get little char marks.
I chose to use sliced radishes (I found rainbow radishes at the market, so pretty), corn (I just opened a can and heated it on the stove), chopped cilantro, halved grape tomatoes and aged white cheddar that I shredded. I also added a dollop of light sour cream and a dollop of salsa to the tacos before serving them.
I have a lot of steak left over, so Dennis will be taking tacos for lunch tomorrow and we’ll still have enough for lunch on Friday.
NY Sirloin Steak
3 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon pepper
2 teaspoons dark brown sugar
2 tablespoons canola oil
aged white cheddar, shredded
- In a small bowl, mix chili powder, garlic powder, onion powder, oregano, paprika, cumin, red pepper flakes, salt, pepper and brown sugar.
- Pat steak dry with a paper towel. Sprinkle both sides with seasoning mix and place in refrigerator for 2 hours to marinate.
- Preheat oven to 400 degrees.
- Heat oil in cast iron skillet. Once oil is hot, place steaks in pan and sear on all sides for 2 minutes per side.
- Using hot pads, place skillet into oven and bake for 12-15 minutes, until internal temperature reaches 125 degrees. This will give you a medium-rare steak. Place steak on a cutting board, cover loosely with foil and let rest for 10 minutes. Cut steak into strips or bite size pieces.
- Heat tortillas over flame on cooktop.
- Build tacos with steak, corn, cilantro, radishes, sour cream, salsa and cheese.
Until next time, Kris