- 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.
Emeril's Quick And Perfect Guacamole And Homemade Tortilla Chips
Carnitas Soft Tacos With Guacamole And Pico De Gallo
Roy Choi-Inspired Korean-Style Pot Roast Tacos
Emeril's Ultimate Hot Dog Bar
Baby Bam Burgers
The Veggie-Portobello Burger
Pork and Chorizo Burgers with Green Chile Mayonnaise
The Herbert Burger
Stir-fried Squid With Chile Sauce