Grilled Steak Tacos with Roasted Pepper and Tomato Salsa
Serving Size:4|Prep Time:30minutes|Cook Time:15minutes

  1. Preheat grill to medium heat.
  2. Mix oil, lime, and spices in bowl and spread evenly over meat. Set for 5-10 minutes before placing on grill.
  3. Grill the meat on both sides until internal temperature reaches 145°F for beef.
  4. Let rest for 5 minutes and slice thin or chop into small pieces.
  1. Over direct flame or under a pre-heated medium hot broiler 2-3 inches distant from the largest pepper, char the peppers, tomatoes, chiles and onions until blackened.
  2. Remove the vegetables to a bowl large enough to hold them as they are blistered on all surfaces. Cover and allow to set for about 5 minutes.
  3. Stem, seed and scrape the char and skin from the vegetables with the back of a knife or spoon. Little flecks of charred skin add flavor so add them to the sauce along with the tomato seeds and juice.
  4. Dice the vegetables into ½ inch cubes and return to the bowl, flavor the salsa with the oil, lime juice, salt, chile powder and cilantro.
  5. Serve the salsa on the side or spoon over the meat in the tacos.
Chef’s Narrative
No need to limit tacos to Tuesdays with this delicious version. Smoke and fire add the ultimate flavoring to the roasted homemade salsa. Bits of char enhance the taste so do use them rather than discarding.
Recipe Substitutions
Chicken breast or pork loin. Toasted cumin, dried chili powder or smoked paprika are nice variations. Swap out corn tortillas for flour or flavored tortillas.
  • 1 1/4poundsSilver Sage™ Farms lean beefsirloin
  • 2tablespoonsolive oil
  • 1limequartered
  • 1/8teaspooncoarse salt
  • 1/8teaspoonblack pepperfreshly ground
  • 1teaspoonchile pasillaground or any chili powder
  • 8corn tortillas
Roasted Pepper and Tomato Salsa
  • 2sweet red peppers
  • 1Fresno or jalapeno pepper
  • 3Roma tomatoes
  • 2poblano chiles
  • 1/2sweet onion
  • 1tablespoonolive oil
  • juice of 1 lime
  • 1/2teaspoonkosher salt
  • 1teaspoonchili ancho or New Mexico powder
  • 1/2bunchcilantrotender stems and leaves coarsely chopped