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sirloin steak tacos with red pepper sauce and blue cheese

This fusion taco recipe is more than enough for 4 tacos, so you can either make larger tacos, more tacos, or use the leftover beef the next day for a steak salad -- your choice. Heat the tortillas ahead and keep them warm in the oven or do it as you cook the steak. I like these tacos just like this with the salad on the side, but you can also add some of the root vegetables on top if you’d like more crunch than chew. By the way, the red pepper sauce is not too spicy, but can be made hotter if you like.
Prep Time10 mins
Cook Time8 mins
Resting time2 mins
Servings: 2
Author: More Time at the Table/Alyce Morgan
Cost: $12.



  • 4 small –5” to 6” tortillas I like LA TORTILLA FACTORY Handmade Style Tortillas, blended white corn and wheat
  • Canola oil
  • Kosher salt and fresh ground pepper
  • 12- ounces sirloin steak cut in half
  • ½ small red onion very thinly sliced
  • Red pepper sauce printable recipe on blog post
  • 1 ounce blue cheese crumbled


  • Preheat oven to 200 degrees and place a small baking pan lined with foil on a rack at center to keep tortillas warm.
  • Heat a small griddle or skillet to high over medium high flame. Heat the tortillas one at a time until very warm on one side; flip and heat the other, taking care not to burn them. Place in oven in the lined baking pan, covering the tortillas with foil after each addition.
  • Preheat indoor grill or cast iron skillet to medium-high heat over medium flame. Flick a couple of drops of water to check the heat; they will fly away when the grill pan is hot enough.
  • Brush the steak with oil and season well with salt and pepper on both sides. Add the two 6-ounce steaks to the hot grill/pan an inch or two apart and grill for about 4 minutes until well-seared. Turn and grill the other side for another 3-4 min. for medium rare (130 degrees Fahrenheit) or longer if you like a well-cooked steak. Remove steaks to a platter and let rest a minute or two—or you can turn off the heat under grill and let them slowly cook just a bit more. Slice the meat thinly crosswise.
  • TO MAKE THE TACOS: Remove warm tortillas from oven. Place one tortilla on the cutting board, add 2 or more slices steak in the center, top with a few slices of thin red onion, and spoon about two tablespoons of the red pepper sauce over all. Sprinkle with a bit of blue cheese – or to taste. Repeat with remaining tacos. Serve the rest of sauce in a small bowl at the table. Great with the Root Vegetable Salad (printable recipe on post).


Cook’s Notes: Using a gas or charcoal grill?
Copyright Alyce Morgan, 2019. All rights reserved.