- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. cumin powder
- ½ tsp. salt
- 1/8-1/4 tsp. cayenne pepper (optional)
- 1/4 tsp. black pepper
- 10 oz. boneless sirloin steak
- 2 tsp. olive oil
- Flour tortillas, warmed
- Suggested condiments: fresh cilantro, Cilantro Vinaigrette, thinly sliced radishes, slices of avocado
Preheat the oven to 400°F.
Combine the first 6 ingredients (garlic powder through black pepper) in a small bowl. Mix to combine. Use your hands to rub the mixture all over the sirloin steak.
Heat the olive oil in a oven-proof skillet over medium high heat. Place the steak in the skillet. Cook for 4-6 minutes or until well browned, then turn and cook the other side for another 3-5 minutes until browned. Place the skillet in the preheated oven. Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145° F and for medium 155-160° F. Please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
Meanwhile, warm your flour tortillas (corn tortillas can be used if preferred or looking for a gluten free option) and prepare any condiments you want to serve with the steak. When the steak is done and allowed to rest for 5-10 minutes, slice it thinly and serve on tortillas with your choice of condiments.
- Yields: 3-4 servings
- Preparation Time: 30 minutes