SIRLOIN STEAK TACOS RECIPES

Steps:

• Place sirloin steaks in a large ziplock plastic freezer bag. Process white onions, garlic cloves, seeded and chopped jalapeños, kosher salt, black pepper, beer, and water in a blender until smooth. Pour over steaks; seal bag, and turn to coat. Chill 3 hours.
• Preheat grill to medium-high (about 450°F). Remove steak from marinade; discard marinade. Place steak on oiled grates, and grill sirloin, uncovered, until a thermometer inserted in thickest portion registers 145°F or to desired degree of doneness, 5 to 6 minutes per side for medium-rare. Let steak stand 3 minutes before diagonally slicing across the grain.
• Toss together cilantro leaves and red onion slices. Heat tortillas on a comal (flat griddle) or according to package directions.
• Divide steak among tortillas; top with cilantro mixture. Serve with limes and salsa.

Steps:

• Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
• In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
• Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
• To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.