Being raised in South Central Texas naturally means I have a love of Mexican food (aka Tex-Mex). We kick up the heat and use a lot of beef. This recipe is one of my absolute favorites, especially because it uses a ton of limes and I have a lime tree. Plus, as with the majority of my recipes it takes very little time to prepare! Let me know what you think.
2 sirloin steaks, fat removed and cut into small cubes (~1/2")
2 limes, juiced
2 Tbsp olive oil
1/2 tsp cumin
6 garlic cloves, chopped
Pico de Gallo (see previous post for recipe)
lettuce for salad
- Cut your meat and prepare marinade. Toss meat with marinade and allow to season for at least 20 minutes.
- Prepare guacamole and pico de gallo
- Heat a cast iron skillet (or other skillet) until it is HOT, do not add oil to the pan.
- Drain your meat and pat in dry
- Add meat and cook. As liquid forms, pat the liquid up with a towel to keep from braising your meat.
- Cook meat for ~10 minutes.
- Meanwhile, toss your lettuce with pico de gallo and add a little extra salt and olive oil to make a quick vinaigrette
- Heat up your corn tortillas