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Tex-Mex Steak & Tortillas

Tex-Mex Steak & Tortillas recipe image
This vibrant Tex-Mex dish features tender boneless sirloin steaks quickly grilled over high heat and served with a refreshing, chunky tomato salsa. The marinade of corn oil, garlic, and red wine vinegar infuses the beef with aromatic flavor, while the fresh salsa provides a bright, acidic contrast with ripe tomatoes, red chilies, and cilantro. Warm flour tortillas are lightly charred on the grill to hold the meat and sauce together. Perfect for a quick weeknight dinner or a casual summer barbecue, this recipe delivers bold flavors and satisfying texture without requiring complex techniques. It&# 226;€™s a family-friendly meal that comes together in under an hour.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1408.6
Description
This vibrant Tex-Mex dish features tender boneless sirloin steaks quickly grilled over high heat and served with a refreshing, chunky tomato salsa. The marinade of corn oil, garlic, and red wine vinegar infuses the beef with aromatic flavor, while the fresh salsa provides a bright, acidic contrast with ripe tomatoes, red chilies, and cilantro. Warm flour tortillas are lightly charred on the grill to hold the meat and sauce together. Perfect for a quick weeknight dinner or a casual summer barbecue, this recipe delivers bold flavors and satisfying texture without requiring complex techniques. It&# 226;€™s a family-friendly meal that comes together in under an hour.
Ingredients
  • 1 1/2 pound Boneless sirloin steak, cut into 6 pieces about 1/2-inch thick
  • 1/2 cup Corn oil
  • 3 teaspoon Garlic, chopped
  • 4 tablespoon Red wine vinegar
  • 1 pound Ripe tomatoes, cored and cut into 1/4-inch cubes
  • 1/2 cup Onion, chopped fine
  • 1/4 cup Red chilies, chopped fine
  • 1/4 cup Fresh coriander (cilantro), chopped fine
  • 12 large Flour tortillas
Directions
  1. 1
    Prepare a charcoal grill for high heat, ensuring the coals are white and hot.
  2. 2
    In a shallow dish, whisk together the corn oil, 2 teaspoons of the chopped garlic, and 3 tablespoons of the red wine vinegar.
  3. 3
    Add the sirloin steak pieces to the marinade, turning to coat them evenly. Set aside to marinate for at least 10 minutes while preparing the salsa.
  4. 4
    In a mixing bowl, combine the cubed tomatoes, finely chopped onion, red chilies, remaining 1 teaspoon of garlic, and remaining 1 tablespoon of red wine vinegar. Toss gently to blend. Set aside.
  5. 5
    Place about 4 pieces of marinated steak on the hot grill. Cook for approximately 1 minute per side for medium-rare, or longer to desired doneness.
  6. 6
    Simultaneously, place the flour tortillas on the grill. Heat for a few seconds per side just until warm and pliable; do not overcook or they will dry out.
  7. 7
    Repeat grilling the remaining steak and tortillas in batches.
  8. 8
    To serve, place one piece of steak in the center of a warm tortilla. Spoon a generous amount of the fresh tomato salsa over the meat.
  9. 9
    Fold the sides of the tortilla over the filling to enclose the steak, creating a sandwich-style wrap. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1408.6kcal
% Daily Value *
Total Fat 66.6g103%
Saturated Fat 14.0g70%
Cholesterol 126.0mg42%
Sodium 1109.1mg47%
Total Carbohydrate 118.5g40%
Dietary Fiber 14.3g58%
Sugars 20.5g
Protein 68.4g137%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tex-mex, steak, tortillas, grilled, sirloin, salsa, tomato, garlic, coriander, cilantro, quick dinner, barbecue, beef, spicy, summer, wrap, easy, family meal, charcoal grill, marinated
Read it online: https://www.chefs-mate.com/recipe/tex-mex-steak-tortillas/