Steak and Herb Tacos

Makes 12 tacos

valeria

A spicy rub for the beef gives this authentic taco-stand-style taco its Southwest flavor.

ingredients

1 to 1-1/2 lb. lean boneless beef top sirloin steak, 1 inch thick
2 Tbsp. snipped fresh marjoram or oregano or 2 teaspoon dried marjoram or oregano, crushed
1 Tbsp. chili powder
2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 Tbsp. olive oil or vegetable oil
12 6- to 8-inch corn or flour tortillas
2 tomatoes, chopped
1 small onion, chopped
4 to 6 radishes with tops, sliced
1/2 cup snipped fresh cilantro
8 to 10-oz queso fresco cheese, crumbled or Monterey Jack cheese, shredded
Lime wedges (optional)

1
1. Trim fat from beef; place in shallow dish. In bowl combine marjoram, chili powder, garlic powder, salt, cayenne pepper, and oil; spread on both sides of beef. Cover. Refrigerate 2 to 4 hours.
2
2. For charcoal grill, cook steaks on rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium-rare (145 degrees F) or 18 to 22 minutes for medium (160 degrees F). (For gas grill, preheat. Reduce heat to medium. Cook steak on grill rack over heat. Cover; grill as above.)
3
3. While beef is cooking, wrap tortillas in foil. Place on grill during last 10 minutes of grilling, turning occasionally.
4
4. Cut beef crosswise in slices or chunks. On each tortilla layer beef, tomatoes, chopped onion, radishes, and cilantro. Add crumbled cheese. Serve immediately with limes. Makes 12 tacos.

Source: http://www.bhg.com/recipe/beef/steak-and-herb-tacos/