For me, the best meals are sometimes the spontaneous ones. I had prepared a chipotle marinade and marinated two sirloin steaks a couple of days before, but the unpredictable summer storms kept me from being able to grill outside. Well, as I was ready to cook the steaks on the stove top, we had a nice break of sunshine and before I could say anything, my husband was lighting our charcoal grill! My “grilling” friends would always tell me how a grilled steak was 10 times better than a steak cooked on the stove top. Now, I believe it! It’s true, so much more flavor! I am really having fun learning all the techniques and tricks to cooking on the grill. These chipotle-marinated steak tacos were a nice reward.
In the blender, combine all of the ingredients to make the marinade. Blend on high until smooth, taste for salt.
Transfer the steaks to a heavy plastic storage bag and pour marinade into the bag. Marinate overnight or up to 2 days.
Remove the steaks from the refrigerator 30 to 40 minutes before cooking. Preheat your grill to medium heat for 10 to 15 minutes. Wipe off excess marinade from steaks, add a little fresh ground pepper and drizzle with olive oil.
Cook for 3 minutes per side on direct heat, then move to the cooler side of the grill and continue cooking for 5 to 7 minutes depending on how you like your steak. It’s best to keep a meat thermometer if unsure. Medium rare is 140 to 145ºF; well done is 160ºF. Be sure to let the steaks rest about 5 minutes before slicing.
While steak is resting, heat the tortillas on the grill. Slice the steaks, against the grain, into thin slices. Serve 2 stacked tortillas per taco with some freshly made guacamole. Yields up to 4 servings, 2 tacos per person.