Grilled Steak Tacos w/ Pico De Gallo

Natural beef and buffalo meat is becoming more available in the larger chain and specialty markets or if you are in a rural area you may find a local grass fed beef ranch near you. To make this low carb just omit the tortillas. This is gluten-free and the low carb version is great as a diabetic entree.
The pico de gallo recipe is in the menu section.
Print Grilled Steak Tacos w/ Pico De Gallo from MS Word

Grilled Steak Tacos w/ Pico De Gallo

Yield: 2 servings

1 lb natural hormone and antibiotic free petite sirloin steak
8 corn tortillas
1 teaspoon canola oil

Southwestern Steak Rub:
2 tablespoons medium hot new Mexican chili powder
4 teaspoons salt
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon smoked paprika

6 tablespoons Pico de Gallo recipe in my Boomer Cuisine blog

Trim any visible fat from steak. Cover with the teaspoon of canola oil and apply
rub by spreading it on a cutting board and pressing steak into it until all edges are covered. Get grill hot and cook steak medium rare (130-135 degree center temp).
Let meat rest for 5-10 minutes then slice thin across the grain. Place in two heated
corn tortillas per taco(microwave 10-20 seconds) add pico de gallo and serve.
Serving suggestion: Add a couple of fresh pineapple spears per serving as pictured.

c.2010 Aron David Bradley


2 thoughts on “Grilled Steak Tacos w/ Pico De Gallo

  1. Love this! The steak rub sounds absolutely perfect! Pico de Galo is also one of my favorites, I used it in my recipe for Spanish Style Sausage Sandwiches with Avocado and Fresh Pico! Thanks again for the rub recipe! Keep on cooking

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