Marinated Top Sirloin steak is grilled to a medium rare and then sliced thin to serve on tacos, a recipe for a chipotle crema is included to drizzle all over the steak! Delicious!
In a glass baking dish whisk together the Worcestershire sauce, lime juice, vegetable oil, sugar, cumin, chili powder, ground coriander, onion powder, garlic and kosher salt.
Using a fork, poke holes all over 1 side of the steak. Place the steak in the dish with the marinade and turn to coat both sides evenly with the marinade.
Cover the dish with plastic wrap and refrigerate for 4-8 hours (remove the steak from the refrigerator 30 minutes prior to grilling and let set at room temp.)
Grill
Prepare the grill – you will want to set your grill up for high/direct heat. While the grill heats up take the steak out of the fridge and let it sit at room temp for about 30 minutes. This is called tempering and will help your steak cook up more evenly.)
Grill the steak, covered, for 4-5 minutes per side for medium/rare (135 degrees with an instant read thermometer).The charred bits are extra tasty!
Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes.
Thinly slice the meat against the grain.
Serving
Make the Chipotle Lime Crema by mixing all the ingredients in a bowl. (you can also make this when you make the marinade for the steak and just store it in the fridge)
Lightly char or warm the flour or corn tortillas over an open flame, either directly on the gill or over a gas cooktop. Alternately warm in the microwave or oven.
Top the tortillas with the thinly sliced grilled steak, pico de gallo and a generous drizzle of the chipotle lime crema.