Reverse-seared sirloin steak, seasoned with plenty of spices and salt, is my favorite steak for taco salad.
Easy to make, generously seasoned, and perfect piled on top of taco salad. This spicy reverse-seared sirloin steak is my favorite Friday routine.
Seasoned with ancho and chipotle chile powder, cayenne pepper, along with cumin, paprika, and salt, this steak delivers a nice heat with just a hint of smokiness. Slice it and pile it high on a taco salad, a rice bowl, or stuff it into tortillas. Leftovers are even better the next day.
Steak taco salads have become my favorite Friday routine. I make this big reverse-seared sirloin steak and serve it on greens with crispy tortilla strips, sliced tomatoes, and roasted corn if I’m feeling fancy. I make a simple dressing with Greek yogurt, chipotle chile powder, ancho chile powder, a pinch of cayenne pepper, lime juice, agave, and salt. After I slice the steak, I throw it on top of the dressed salad and wash it down with a margarita. It’s my favorite way to welcome the weekend!
What you need
- Sirloin steak: I like to get a thick-cut sirloin steak. The ones I buy usually weigh around 2 pounds and are about 1½ to 2 inches thick.
- Spices: I use a mix of chipotle chile powder, cayenne pepper, cumin, and paprika along with salt.
- For serving: Once I sear the steak, I add a sliced red onion to cook alongside it. While the steak rests, I continue sautéing the onion until soft.
How to make it
Step 1: Season the steak.
Place the steak in a bowl and season with the spices. Transfer to a raised rack on a foil-lined baking sheet.
Step 2: Roast the steak.
Transfer the steak to a 300ºF oven for 35 to 45 minutes or until the steak reaches a few degrees shy of your desired internal temperature. I aim for 127ºF for medium-rare.
Step 3: Sear the steak.
Heat oil in a large skillet and add the steak to the oil. Add the onions around the steak and continue searing for 1 to 2 minutes until a crust begins to develop. Flip and sear for 2 minutes more. Remove from the skillet and transfer to a cutting board to rest for 5 to 10 minutes. Continue sautéing the onions, adding a splash of water if needed, for an additional 5 to 7 minutes until soft.
Step 4: Slice and serve.
Slice the steak against the grain and pour any juices from the cutting board on top. Spoon the onions around. Finish with sliced jalapeño, minced cilantro, and lime wedges.
My Favorite Steak for Taco Salad
Ingredients
Sirloin steak:
- 1 (2-pound) sirloin steak (or top sirloin, if available; 1½ to 2 inches thick)
- 2 teaspoons kosher salt (see Note 1)
- 2 teaspoons ancho chile powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chile powder
- ½ teaspoon cayenne pepper (use more or less depending on spice tolerance)
- 1 tablespoon neutral oil (for searing)
For serving:
- 1 red onion (peeled, halved, and sliced)
- 1 tablespoon cilantro (minced)
- 1 jalapeño pepper (trimmed and sliced into rounds)
- 1 lime (cut into wedges)
Instructions
Season the steak:
- Add the kosher salt, ancho chile powder, paprika, cumin, chipotle chile powder, and cayenne pepper to a small bowl and mix to combine. Place the sirloin steak into a large bowl or on a platter and sprinkle the spice mixture on top. Use your hands to thoroughly cover the steak in the spices.
- Place a raised rack on a foil-lined baking sheet and place the steak on top. Refrigerate for 30 minutes or up to 24 hours.
Roast the steak:
- Remove the steak from the refrigerator and preheat the oven to 300ºF. Once preheated, transfer the steak to the oven for 35 to 45 minutes. Begin checking the temperature after 35 minutes and continue roasting until the steak is a few degrees below your desired final internal temperature. See Note 2.
- Remove the steak from the oven.
Sear the steak:
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until very hot. Add the steak and arrange the sliced red onion around it. Sear for 2 minutes. Flip and sear an additional 2 minutes. Transfer the steak to a wooden cutting board to rest for 5 to 10 minutes.
- Reduce the heat on the onions to medium and continue sautéing for 5 to 7 minutes until softened. Add a splash of water if any residual spices in the skillet begin to burn. Turn off the heat.
To serve:
- Slice the steak against the grain and transfer it to a serving platter. Spoon the sautéed onions around the steak and garnish with sliced jalapeño, minced cilantro, and lime wedges, if desired. Enjoy!
Notes
Rare: 125ºF–130ºF
Medium-rare: 130ºF–135ºF
Medium: 140ºF
Medium-well: 150ºF
Well-done: 160ºF
