- 2 tablespoons lime juice, plus lime wedges for serving
- 2 tablespoons roughly chopped cilantro
- 4 cloves garlic, peeled, smashed, and roughly chopped, plus 1 tablespoon minced
- 6 tablespoons olive oil
- 1 tablespoon Mexican chipotle sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried Mexican oregano, crushed between your fingers
- 1 teaspoon crushed red pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 pounds grass-fed top sirloin, cut into 1/4-inch slices across the grain
- 3 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 6 large flour tortillas
- 1 red bell pepper, stemmed, seeded, and thinly sliced
- 1 green bell pepper, stemmed, seeded, and thinly sliced
- 1 yellow bell pepper, stemmed, seeded, and thinly sliced
- 1 large white onion, thinly sliced
- 1/4 cup scallions, thinly sliced
- 1 teaspoon New Mexican chili powder
- Sour cream, for serving
- Guacamole, for serving
- Pico de gallo, for serving
- Cold Mexican beer (optional accompaniment)
In a bowl, whisk together lime juice, cilantro, chopped garlic, 1 tablespoon of the olive oil, chile sauce, Worcestershire sauce, oregano, crushed red pepper, 1 teaspoon cumin, and coriander. Pour into a large resealable plastic bag, add steak, and seal. Place in a baking dish and refrigerate for 30 minutes to 1 hour, turning occasionally.
Remove meat from bag and pat dry. Discard marinade. Season meat on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
Preheat oven to 350 degrees F.
Wrap tortillas in foil and place in oven to warm.
Heat 4 tablespoons olive oil in a 14-inch skillet or sauté pan over medium-high heat. When hot, add sirloin and cook for 2 minutes per side. Transfer cooked beef to a platter.
Meanwhile, in the same skillet pan, heat remaining tablespoon olive oil over medium-high heat. Add half the peppers, onions, scallions, and minced garlic and cook, stirring, until soft and slightly caramelized, 6 to 8 minutes. Transfer to platter with beef, then repeat with remaining vegetables. In a small bowl, combine remaining 1 teaspoon salt and 1/2 teaspoon pepper, remaining teaspoon cumin, and the New Mexican red chili powder. Return first batch of vegetables to skillet and add spice mixture. Cook, stirring, until fragrant, 1 to 2 minutes. Return cooked beef to pan and cook, tossing, until warmed through, 1 to 2 minutes.
Place a tortilla onto each plate and divide meat and vegetables evenly among them.
Serve with lime wedges, sour cream, guacamole and your favorite pico de gallo and cold beer, if desired.
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