Everyone loves the tangy sauce that goes with these sizzling steak tacos. For an authentic feel, I like to wrap the tortillas in foil and steam them while the steak and onions are cooking. —Lois Szydlowski, Tampa, Florida
Grilled Beef and Blue Cheese Tacos
Test Kitchen tip
Ingredients
- 2 medium red onions, cut into 1/4-inch slices
- 2 tablespoons canola oil
- 1/2 teaspoon salt, divided
- 1 beef top sirloin steak (1-1/2 pounds)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 12 flour tortillas (6 inches), warmed
- 1 cup crumbled blue cheese
Directions
- Brush onion slices with oil; sprinkle with 1/4 teaspoon salt. Sprinkle steak with remaining 1/4 teaspoon salt. Grill onions and steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), and onions are tender, 4-6 minutes per side. Let steak and onions stand 5 minutes.
- Meanwhile, in a large bowl, combine soy sauce, Worcestershire, brown sugar, vinegar, garlic and pepper. Halve onion slices; cut steak thinly across grain. Add onions and steak to soy mixture; toss to coat. Serve in tortillas with blue cheese.
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