SMOKY SIRLOIN STEAK TACOS

  1. Overview
  2. Recipe Ideas
  3. SMOKY SIRLOIN STEAK TACOS

🌮 SMOKY SIRLOIN STEAK TACOS 🥩

📱 OVERVIEW

  • Total Time: 25 Minutes

  • Servings: 2 People (makes 4-6 tacos)

🛠️ THE KIT

  • 🍳 1 Heavy frying pan 🥢 1 Pair of metal tongs 🥣 3 Small bowls (for sauce, cabbage, and dressing)

  • 🔪 1 Sharp knife 🛹 1 Cutting board 🧤 1 Oven mitt * 🪵 1 Rolling pin (for shaping the shells)

🛒 THE INGREDIENTS

The Meat & Dressing

  • 🥩 Halal Sirloin steaks 2 large pieces

  • 🧂 Salt & Pepper 1 small pinch each

  • 🫒 Olive oil 2 tablespoons

  • 🥣 Miso paste 2 tablespoons (Halal savory paste)

  • 🤍 Sugar 1 tablespoon

  • 🍎 Apple cider vinegar 1 tablespoon (Halal substitute for rice wine vinegar)

The Crunchy Toppings

  • 🥬 Chinese cabbage 1/2 head (shredded very thin)

  • 🌶️ Chili flakes 1 tiny pinch

  • 🍋 Lemon juice 1 tablespoon

  • 🧪 Toasted sesame oil 1 teaspoon

  • 🥛 Mayonnaise 3 tablespoons

  • 🟢 Wasabi paste 1 small squeeze (it is very spicy!)

  • 🌽 Corn tortillas 1 pack

👨‍🍳 THE METHOD

  1. 🥣 Mix the Dressing: In a Small bowl, stir the Miso paste, Sugar, Apple cider vinegar, and a splash of Olive oil until it looks like thick syrup.

  2. 🥬 Make the Cabbage: In another Small bowl, mix the shredded Chinese cabbage, Chili flakes, Lemon juice, and Sesame oil. Set it aside to get soft.

  3. 🥛 Make the Mayo: In the last Small bowl, stir the Mayonnaise and Wasabi paste together.

  4. 🔥 Put your Heavy frying pan on the stove and turn the heat to High.

  5. 🥩 Sprinkle Salt and Pepper on both sides of the Halal Sirloin steaks.

  6. 🍳 Pour Olive oil into the hot pan. Use your Tongs to lay the Steaks into the pan away from your body so the oil doesn't splash you.

  7. 🥩 Cook for 3 Minutes. Shake the pan gently so the meat doesn't stick.

  8. 🔄 Flip the Steaks. Use your Tongs to hold the meat on its side for 1 Minute to melt the white fat on the edge.

  9. 🧤 Move the meat to your Cutting board. Brush the Miso Dressing all over the hot meat. Let it rest for 5 Minutes.

  10. 🔥 Shape the Shells: Use Tongs to hold a Corn tortilla over the stove flame for 10 Seconds until it has black spots.

  11. 🪵 Immediately drape the hot tortilla over your Rolling pin for 30 Seconds so it cools into a "U" shape.

  12. 🔪 Slice the Steaks into thin strips.

  13. 🌮 Build the Taco: Spread Wasabi Mayo inside the shell $\rightarrow$ add Cabbage $\rightarrow$ add Steak strips.

🛡️ SAFETY FIRST

  • 🥩 Splatter Guard: Laying the meat "away from you" means the hot oil splashes toward the wall, not toward your chest.

  • 🪵 Rolling Pin: Make sure the Rolling pin is sitting on a flat towel so it doesn't roll off the counter while the shells are cooling.

  • 🟢 Wasabi Warning: Wasabi is very hot and can make your nose tingle! Taste a tiny bit first before adding it to the mayo.