It's one of the best restaurants in town!
The Tee Pee Mexican food restaurant in Phoenix shares its secret recipe for Carne Asada Street Tacos.
2 pounds beef sirloin steak
Vegetable oil for coating grill
Garlic Salt and fresh ground pepper
16 (4 inch) Corn tortillas
Shredded iceberg lettuce
Shredded aged Colby jack cheese
½ cup Pico de Gallo, recipe follows
2 limes cut into wedges
Pico de Gallo
4 vine ripe tomatoes chopped
½ medium onion chopped
1 jalapeno chili chopped
1 handful of cilantro leaves chopped
Marinate your steak for 4-6 hours in a Ziploc bag with lime juice garlic and pepper
Preheat grill or skillet over medium heat. Brush the grates or skillet with vegetable oil to prevent the meat from sticking. Pull steak out of bag and season both sides with salt and pepper. Grill the Steak for 7 to 10 mins on each side turning only once till medium to medium well. Remove Steak to a cutting board and let rest for 8-10 minutes. Then thinly slice meat diagonally to create strips. Take your strips and dice up into small cubes.
Warm tortillas for 30 seconds on each side in a dry skillet or grill. Spoon 2 ounces of meat into each tortilla followed by a spoonful of Pico de Gallo, shredded cheese and shredded Lettuce. Serve with a wedge of lime