Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sirloin Tacos

Scott Phillips

Servings: 8

Serve these with roasted tomato salsa, as well as chopped lettuce, cilantro sprigs, sour cream, and your other favorite taco condiments.


  • 1 Tbs. kosher salt
  • 1 tsp. Hungarian paprika
  • 1 tsp. dried granulated garlic
  • 1 tsp. coarsely ground black pepper
  • 1 tsp. dried thyme
  • 2 lb. sirloin steak, about 1 inch thick
  • 12 to 16 small (5-1/2- or 6-inch) flour or corn tortillas, warmed
  • Roasted Tomato Salsa  

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 291
  • Fat Calories (kcal): 93
  • Fat (g): 10
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 49
  • Sodium (mg): 770
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 23


  • In a small bowl, combine the salt, paprika, garlic, pepper, and thyme; blend well. Sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.

  • To cook on a charcoal grill, light the charcoal (preferably hardwood) in a chimney starter. Pour the hot coals into the grill so that the coals are banked to one side. Put the grill grate on the grill. When the coals are coated in gray ash and you can hold your hand 1 to 2 inches above the grate for 2 seconds, set the meat directly above the coals to sear it until dark grill marks form, about 3 minutes per side. Or, heat one area of a gas grill on high and another on low. Set the meat on the grates on the high side and sear it until dark grill marks form, about 3 minutes per side.

  • When the steak is nicely marked by the hot grill on both sides, move the meat away from the coals (or to the cooler side of a gas grill) and cover the grill so it can cook indirectly. Remove the steak from the grill when it’s slightly firm to the touch and registers 130° to 135°F on an instant-read thermometer for medium rare (about another 5 to 8 minutes), or 140° to 145°F for medium.

  • Let the steak rest on a cutting board for at least 5 minutes before carving. To serve, trim the fat from the steak and slice the meat on the diagonal into thin strips. Serve with warm tortillas and roasted tomato salsa and let your guests assemble their own tacos.


Rate or Review

Reviews (4 reviews)

  • ddallasnc | 09/08/2019

    I had just recently eaten sirloin tacos at a place close to where I work out and thought they were delicious. After eating there a few times I decided to look for a recipe. I used this recipe and cooking directions, and they turned out just like the ones I had been eating. I was particularly impressed with the grilling directions, which were perfect. Because I am at high altitude, the final slow cook at a lower heat was for 8 minutes, which gave a perfect medium steak. I made a pico de gallo with half a purple onion, one small tomato, half a bunch of cilantro, juice of a couple of key limes, and one jalapeño pepper sliced long wise to remove veins and seeds, and then medium chopped. Very refreshing with the sirloin taco.

  • User avater
    RobertMRatcliff | 02/05/2019

    I am always looking for recipes that include vegetables and this one is a winner. Keep sharing...

  • FreddieFlea | 06/06/2010

    Make 2! This is a great recipe. I usually make a smaller steak for just the two of us, but I always make extra for a salad with steak, steak sandwiches or quesadillas. Really good, super easy dinner.

  • laurava | 04/11/2008

    Excellent- a favorite to serve guests and they always say it's delicious..

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.