Ingredients
- 1/4 cup olive oil
- 3 1/2 tablespoons lime juice
- 4 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 pound tri-tip steak
- 8 corn tortillas
- 1 small white onion diced
- 1/4 cup fresh cilantro chopped
- Lime wedges for serving
Instructions
- In a medium bowl, mix together olive oil, lime juice, Worcestershire sauce, salt, onion powder, garlic powder, cumin, chili powder, and black pepper. Add the tri-tip steak, ensuring it is well coated. Seal in a zip-top bag and let marinate in the refrigerator for at least 1 hour.
- Preheat your grill or a heavy skillet over medium-high heat. Remove the steak from the marinade, letting the excess drip off, and grill for about 20 minutes. Turn the steak occasionally to achieve an even cook until the internal temperature reaches around 135°F for medium-rare.
- Transfer the steak to a cutting board and let it rest for 5 minutes. Then, slice it thinly against the grain to keep it tender.
- Warm the corn tortillas in a dry skillet for 30 seconds per side. Place a few slices of steak on each tortilla and top with diced white onion, chopped cilantro, and a squeeze of lime.