Deconstructed Steak Tacos

Deconstructed Steak Tacos


  • Sirloin
  • Seasoning blend – cumin, oregano, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne
  • Cilantro – ½ cup, packed and divided
  • Scallions – 1
  • Tomato - 1
  • Brown rice – I c
  • Vegetable broth – 2 c
  • Olive oil – 2 T
  • Pepper – 1 small
  • Onion – 1 small
  • Avocado - 1
  • Garlic – 2 cloves, chopped
  • Lime – 1



  1. Make the seasoning blend by combining 1 teaspoon of all seasonings except the cayenne. Use ¼ teaspoon of cayenne (more if you like spice)
  2. Chop scallion, tomato and ¼ cup cilantro. In a sauce pan, combine 1 cup brown rice, chopped scallion, tomato and cilantro with 2 cups of vegetable broth. Bring to a boil and reduce to a simmer for around 45 minutes or until all liquid is absorbed.
  3. Meanwhile, chop the pepper and onion. Place on a cookie sheet with 1 tablespoon of olive oil and 1 tablespoon of spice mixture. Bake at 350 for 20-25 minutes.
  4. Preheat a grill pan (or grill) to medium-high heat. Season steak with the rest of the seasoning mixture plus an additional teaspoon of salt. Add remaining olive oil to pan and grill for 5-8 minutes on each side. Let rest for 5 minutes before slicing.
  5. While the steak is cooking, zest the lime. Add ½ of the zest to the rice mixture and stir.
  6. In a bowl or food processor, combine the avocado, the remaining cilantro, garlic and juice from the lime. Mash or blend until well combined.
  7. Prepare the plate by first plating the rice followed by the veggies and steak. Finish with a dollop of the avocado mixture. Enjoy!
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