Verde Braised Sirloin Steak Tacos

With sirloin steak this good, there’s no need to wait until Tuesday for taco night.

Makes: 4 Servings

Prep Time: 20 Minutes

Cook Time: 1 Hour 30 Minutes


  • 24 oz Star Ranch Angus® cubed sirloin
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground oregano
  • 1 teaspoon paprika
  • 8 teaspoons olive oil, divided
  • 8 tomatillos, husks and stems removed, halved and steamed 
  • 2 poblano peppers, seeded  
  • 1 yellow onion
  • 2 jalapenos, stems removed and seeded 
  • 10 garlic cloves
  • 1 cup chicken stock
  • 8 small corn tortillas
  • 1 teaspoon fresh thyme leaves


  1. Preheat oven to 350˚F.
  2. In large bowl combine salt, pepper, cumin, coriander, oregano, paprika and 2 teaspoons olive oil.  Coat sirloin with mixture.
  3. In large oven-safe braising pan, heat 2 teaspoons olive oil over high heat; add sirloin and brown all sides. Remove from heat; set aside.
  4. In same pan, add remaining 4 teaspoons olive oil, tomatillos, poblanos, onion, jalapenos and garlic; char on all sides.  Return sirloin to pan; add stock and bring to a boil.
  5. Cover braising pan; transfer to oven and cook for 1 ½ hours.
  6. Remove sirloin from braising liquid; set aside.  Pour braising liquid and vegetables into large bowl; pulse with an immersion blender for 1 to 2 minutes or until desired consistency has been reached.
  7. Return sirloin cubes to sauce; sprinkle with thyme leaves.  Serve with tortillas. We also recommend: chunky avocado salsa, pickled radish, cilantro onion mix and grilled pineapple.
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Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.

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