- 2 tablespoons lime juice, plus lime wedges for serving
- 2 tablespoons roughly chopped cilantro
- 4 cloves garlic, peeled, smashed, and roughly chopped, plus 1 tablespoon minced
- 6 tablespoons olive oil
- 1 tablespoon Asian chile paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried Mexican oregano, crushed between your fingers
- 1 teaspoon crushed red pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 pounds grass-fed top sirloin, cut into 1/4-inch slices across the grain
- 3 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 6 large flour tortillas
- 1 red bell pepper, stemmed, seeded, and thinly sliced
- 1 green bell pepper, stemmed, seeded, and thinly sliced
- 1 yellow bell pepper, stemmed, seeded, and thinly sliced
- 1 large white onion, thinly sliced
- 1/4 cup scallions, thinly sliced
- 1 teaspoon New Mexican chili powder
- Sour cream, for serving
- Guacamole, for serving
- Pico de gallo, for serving
- Cold Mexican beer (optional accompaniment)
In a bowl, whisk together lime juice, cilantro, chopped garlic, 1 tablespoon of the olive oil, chile sauce, Worcestershire sauce, oregano, crushed red pepper, 1 teaspoon cumin, and coriander. Pour into a large resealable plastic bag, add steak, and seal. Place in a baking dish and refrigerate for 30 minutes to 1 hour, turning occasionally.
Remove meat from bag and pat dry. Discard marinade. Season meat on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
Preheat oven to 350 degrees.
Wrap tortillas in foil and place in oven to warm.
Heat 4 tablespoons olive oil in a 14-inch skillet or saute pan over medium-high heat. When hot, add sirloin and cook for 2 minutes per side. Transfer cooked beef to a platter.
Meanwhile, in the same skillet pan, heat remaining tablespoon olive oil over medium-high heat. Add half the peppers, onions, scallions, and minced garlic and cook, stirring, until soft and slightly caramelized, 6 to 8 minutes. Transfer to platter with beef, then repeat with remaining vegetables. In a small bowl, combine remaining 1 teaspoon salt and 1/2 teaspoon pepper, remaining teaspoon cumin, and the New Mexican red chili powder. Return first batch of vegetables to skillet and add spice mixture. Cook, stirring, until fragrant, 1 to 2 minutes. Return cooked beef to pan and cook, tossing, until warmed through, 1 to 2 minutes.
Place a tortilla onto each plate and divide meat and vegetables evenly among them.
Serve with lime wedges, sour cream, guacamole and your favorite pico de gallo and cold beer, if desired.
Cook's Note: Chipotle sauce is a hot sauce made from chipotle peppers, which have a warm, smoky flavor. This recipe was tested using La Morena Homemade Style Chipotle Sauce, which can be found in the international aisle of your grocery store, Latin American markets, or online. If you cannot find this in your area, substitute an equal amount of smashed and finely chopped canned chipotles in adobo.
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