Beef Sirloin Tacos

By Micki Brown

Makes 8 Overstuffed Tacos



1 pound grass-fed beef sirloin, thinly sliced

1 large bell pepper, cut into strips

1 onion, sliced

1 tbsp extra virgin olive oil

1 tsp dried minced garlic

1 tsp ground cumin

½ tsp sea salt

½ tsp black pepper

1 avocado, diced

1 large heirloom tomato, diced

8 taco-sized tortillas (flour or corn), warmed

Tochigan Farms Garden Fresh Salsa to taste



Sprinkle the garlic, cumin, salt and pepper over the sirloin. Coat the bell pepper strips and onion slices with the olive oil. Place the meat, bell pepper and onion on a preheated grill and cook until the veggies start to become tender and the meat is cooked to desired doneness, flipping it all over once or twice for even cooking. Remove from the grill. Chop the meat into small bite-sized bits. Place some of the meat in a tortilla, then add some of the peppers and onions. Add some avocado and tomato, then top with desired amount of salsa. Serve and enjoy!