STEAK TACOS

Tender sirloin steak coated in garlic butter. Freshly made pico de gallo. Cool sour cream and fresh avocado. All wrapped in a warm flour tortilla.

These steak tacos are great. The garlic flatter truly kicks these an indent. 

The secret to making home-cooked steak is to guarantee the dish is HOT. I mean it must smoke hot. You would prefer not to blaze your skillet clearly, yet a hot container is essential for getting a decent singe on the outside of your steak and ensuring it cooks equitably without getting to be rugged. I jump at the chance to utilize my cast iron to cook steak. 

I purchase the "quick rotisserie" sirloin steaks for these tacos, and I cooked mine for around 30 seconds for each side. That is all it should be on the uncommon side. You can obviously cook it to your favored level of doneness. 

The pico de gallo is anything but difficult to put together. I get a kick out of the chance to rapidly expel the tomato seeds (it's alright on the off chance that you miss a couple) so it's not exactly as succulent. You can put in a serrano pepper in the event that you like it zesty. 


I'm back at work today. How about we not discuss how I feel about that.

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 6-8 tacos

 

Sirloin steak tacos with fresh pico de gallo, sour cream, and sliced avocado wrapped in a flour tortilla.

INGREDIENTS

• 2 sirloin steaks*
• Olive oil
• Salt & pepper
• 6-8 flour tortillas

Pico de Gallo

• 4 plum tomatoes, de-seeded and chopped
• 1/2 small onion, chopped finely
• 2 tablespoons cilantro, chopped
• 1 serrano pepper, finely chopped (optional)
• Juice of 1 lime
• Salt & pepper, to taste

Garlic butter

• 2 tablespoons butter
• 4 cloves garlic, minced

Garnish

• Sour cream
• Sliced avocado

INSTRUCTIONS

1. Take steaks out of fridge 30 minutes prior to cooking them.
2. Pre-heat oven to 350F to warm tortillas. Wrap tortillas in foil and place in oven.
3. Make the pico de gallo by slicing the tomatoes, removing the seeds, and then chopping them into smaller pieces. Chop the onion, cilantro, and serrano pepper. Add lime juice and salt and pepper and mix together. Set aside.
4. Slice avocado into desired size pieces and set aside.
5. Season both sides of the steaks generously with salt and pepper.
6. For the steaks, place a heavy pan on the stove on medium-high heat. I use my cast iron skillet. I like to get the pan really hot so let it heat for several minutes (I have an electric stove). Alternatively, you could grill the steaks if you prefer.
7. While the pan is warming up, add butter and mince garlic into a small pan on medium heat. The garlic will cook a bit to take the sharp edge off.
8. Once the steak pan is hot, add about two tablespoons of olive oil. Add the steaks and cook to desired doneness. It shouldn't take long... less than a minute per side.
9. Once steaks are done, drizzle the garlic butter on them. Let them rest for a couple of minutes and then slice them.
10. Serve tacos with pico de gallo, sour cream, and sliced avocado.

NOTES

I buy the thin, "fast-fry" sirloin steaks for these tacos.

BEEF BURGERS WITH BACON

Beef burgers with bacon, horseradish mayo & fried onions are seriously delicious and easy to make.

Two burger formulas in one week?! This present one's for the carnivores out there. 

Alright so I initially expected the onions to be legitimately caramelized, however in my anxiousness I cut them much too thin and cooked them far excessively hot, so we wound up with somewhat caramelized yet for the most part singed onions. Furthermore, guess what? There's nothing amiss with that. They tasted heavenly. To genuinely caramelize onions is a work of affection and can take a while. These onions took me around 20ish minutes. Don't hesitate to really caramelize your onions in the event that you need 😉 

The flavor mix in these burgers is incredible. The onions and the bacon and the rich horseradish and the rich toasted buns *drool*. I made these burgers in the meantime as my whiskey burgers, so I tragically couldn't complete both, however goodness my… the few nibbles I had of this burger were awesome. You won't miss the solid stuff. Lettuce and tomatoes are delicious however not required here. Also, the cheddar? Don't hesitate to include a few, however I surely wasn't missing it 🙂 

Only a note on the meat – I utilized customary (not incline) ground hamburger in light of the fact that the fat substance makes for a juicier burger. Your standard market ground meat ought to be cooked to 165F inside temperature for security reasons. On the off chance that you incline toward a less well-done burger, I propose utilizing ground hurl for this formula.

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 4 burgers

Beefy burgers with fried onions, horseradish mayo, and bacon.

INGREDIENTS

Fried onions

• 1 large onion
• 1 tablespoon olive oil

Sauce

• 1/4 cup mayo
• 2 teaspoons prepared horseradish
• Salt & pepper, to taste

Hamburgers:

• 1 pound ground beef
• 2 cloves garlic, minced
• 1/3 cup Italian breadcrumbs
• 1 egg
• Salt & pepper, to taste

Other/toppings:

• 4-6 slices bacon
• 4 burger buns
• Butter (if toasting buns)

INSTRUCTIONS

1. Slice the onion into thin rings. Add to a skillet on medium heat with the olive oil and cook for about 20-25 minutes or until they're nicely browned. Stir them every few minutes so they don't burn.
2. Meanwhile, prepare the burger sauce by mixing the mayo, horseradish, and salt & pepper (I just used a spoon and a small bowl). Place in fridge until needed.
3. While the onions are cooking, you can fry the bacon in a separate pan until it's crispy (10-15 minutes).
4. Pre-heat grill to high heat.
5. Prepare the burgers. Using your hands, combine the burger ingredients, taking care not to over-handle them. I am quite generous with the salt and pepper. Form into four patties and make a divot in the middle of the burgers so they cook evenly.
6. Turn the grill down to medium-high heat. Place the burgers on the grill and cook for about six minutes (depends on thickness of burgers and the grill/BBQ you're using), then flip and cook for another six minutes or until they're cooked through.
7. My preferred method for toasting the insides of hamburger buns is to pre-heat a skillet on medium-high heat (on the stove) and then add the cut and buttered bun halves to the pan until they're toasted (takes a few minutes). You could always use the bacon fat skillet for some extra bacony deliciousness and fewer dishes. You could also toast them on your grill.
8. Assemble burgers by adding the sauce, burger patties, bacon, onions, and any other preferred toppings. Enjoy!

NOTES

If you're using standard ground beef, I strongly suggest cooking the burgers until they're well-done and reach 165F inside (for safety reasons). If you're using something like ground chuck, they do not have to be cooked as well.

I used a BBQ to make this recipe. Keep in mind that these directions are only a guideline as every BBQ or grill is different.

Think you’ll make these beef burgers with bacon, horseradish mayo, and fried onions?