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Nutrition Facts
Serving Size 146 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 280 mg 12%
Total Carbohydrate 17 g 6%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 16 g
Vitamin A 15% Iron 8%
Vitamin C 50% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sirloin Tacos with Balsamic Onions

Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

1/2 cup(s) garlic cloves
1/4 cup(s) olive oil
1/2 medium yellow onion
1 Tbsp black pepper
1/4 cup(s) red wine vinegar
1 Lb sirloin
3 medium red onions, julienned
1/4 cup(s) balsamic vinegar
1 Tsp kosher salt
1 red bell pepper
8 6-inch corn tortillas
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Preheat oven to 400ºF and set grill to medium-high.
To make marinade, combine garlic, oil, yellow onion, black pepper and red wine vinegar in a blender and blend until smooth.
Place in resealable container or bag with sirloin, seal, turn to coat, and chill a minimum of 30 minutes.
Meanwhile, combine red onions, balsamic vinegar and salt in a baking dish and roast in the oven 20 to 30 minutes or until onions are very tender and browned on the edges.
While onions are roasting, remove sirloin from marinade and shake off excess.
Grill 6 to 7 minutes per side or until desired degree of doneness. Transfer to a cutting board and let rest 5 to 10 minutes.
While steak cooks, grill red pepper on each side until tender.
When cool enough to handle, remove stem and seeds from roasted pepper then julienne.
Slice sirloin into thin strips. Place a few strips on each tortilla then top with balsamic onions and red pepper.


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