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Touchdown Tacos

There’s nothing wrong with hot dogs and hamburgers, but sometimes it’s nice to switch it up! So, next game day, give this Touchdown Tacos recipe a shot, and you will not be disappointed. It’s a great way to spice things up on game day, and best of all, it’s quick and easy!

Let’s kick off with the ingredients we’ll need. For the meat, we’re going to assemble a lot of flavorful spices. Gather up garlic powder, onion powder, ground cumin, paprika, chili powder, black pepper and salt. You’ll also want to grab a lime, some lemon juice and some vegetable oil. Add that all into a bag and drop your steak in. We recommend top sirloin, but you can also use skirt steak or flank steak for this recipe. We’re going to let this marinate for at least 15 minutes, but if you’re not crunched for time, marinate for up to an hour or two for the best results.

As for our veggies, let’s get some white vinegar, sugar and salt, and pair that with some cucumber, red onion and red pepper. For maximum flavor, bring the vinegar, sugar and salt to a boil in a saucepan before adding the vegetables. Cook for roughly two minutes before removing it from the heat and letting it sit for 15 minutes. If you cook them too long, they’ll lose some of that snap when you bite in, so be sure to err on the side of less time directly on the heat.

Back to the steak. Take the steak out of the marinade and pat it dry to help develop a nice crust. Fire up the grill and get the grates nice and hot. Lay down the steak for two minutes on each side, rotating at the 60-second mark on both sides to get those nice cross marks.

Taco assembly time! Grill your tortillas, strain your veggies, slice up your steak, grate some fresh lime zest as a finishing touch. Enjoy and root for your favorite team on a happy stomach!

Prep Time:  20 minutes   |    Cook Time:  4 minutes   |    Total Time:  24 minutes   |    Servings:  8 Tacos

Ingredients:

  • 16-ounce Black Angus Top Sirloin Steak
  • ½ teaspoon  Stonemill  Garlic Powder
  • ½ teaspoon  Stonemill  Onion Powder
  • ¾ teaspoon  Stonemill  Ground Cumin
  • ¾ teaspoon  Stonemill  Paprika
  • ¾ teaspoon  Stonemill  Chili Powder
  • 1 teaspoon  Stonemill  Iodized Salt, divided, plus additional to taste
  • 1 ½ teaspoons  Stonemill  Ground Black Pepper
  • 1 lime, juiced and zested
  • 1 lemon, juiced
  • 2 tablespoons  Carlini  Vegetable Oil
  • 1 ½ cups  Tuscan Garden  White Vinegar
  • 2 teaspoons  Baker’s Corner  Granulated Sugar
  • 1 small cucumber, diced
  • ½ red onion, diced
  • 1 red pepper, diced
  • 8  Pueblo Linda  6" Corn or Flour Tortillas

Directions:

  1. Heat grill to medium-high heat.
  2. Season meat with spices, ½ teaspoon salt, lime, lemon juice and oil. Marinate 15 minutes at room temperature.
  3. Meanwhile, in a small saucepan, bring vinegar, sugar and remaining ½ teaspoon salt to a boil. Add vegetables and cook for 2 minutes. Remove from heat and let stand for 15 minutes. Strain.
  4. Cook steak on grill for 2 minutes each side. Rest 5 minutes before slicing.
  5. Grill tortillas for about 30 seconds each side. Fill with sliced steak and top with salsa, lime zest and a sprinkle of salt to taste.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen