D-Rump Sirloin Tacos
D-Rump Sirloin Tacos
- 1 bunch coriander
- 1 D-Rump sirloin
- 1 serrano pepper (diced)
- 1 tbsp chipotle thousand island dressing
- 1 tbsp kosher salt
- 1 tbsp bbq chili lime rub
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp olive oil
- 1 tbsp purple cabbage (sliced thin)
- 1 tbsp queso fresco
- 1 tomato (diced)
- Preparation
- Season the steak on all sides with salt, then chili lime rub, then a touch of oil. Make your board pico de gallo by combining diced onion, serrano pepper, tomato, minced garlic, cilantro, lime juice, and salt. Set aside.
- Cooking
- Place steak directly on the grill grate. Cook each side for several minutes, dome down, until you have even caramelization and have reached your desired internal temp. Remove from the grill and allow to rest for 7 minutes. Slice thin for tacos.
- Assembly
- Place 2 tortillas per taco on the grill, flip and place cheese on one and stack the other tortilla on top. Remove from the grill, place a dash of chipotle thousand island dressing on the warmed tortillas and top with cut steak and board pico de gallo. Garnish with queso fresco, hot sauce, purple cabbage, and avocado.
I would take this Sirloin over a fillet any day! It has beefier flavor, and the wet aging has it just as tender.
Storage: Best served immediately while warm
Nutritional Notes: High-protein Mexican-fusion dish