About this recipe
Top sirloin cap (also known as coulotte or picanha) embraces the subtle heat and smokiness of Tex-Mex spices. Black beans and hominy make for a light, fresh, easy-to-make for all flavour-cravers.
Author
Keywords
beef, coulotte, sirloin, hominy, easy, quick, fast, grilling, grill
Serves 6
1/ 3
Combine ancho chili powder, cumin, kosher salt, sugar, garlic powder, onion powder, and dried oregano to make your own Tex-Mex rub. Liberally season the steak with the rub, reserving 15 g (1 tblsp) for the salad and saving the extra for another time. Grill over high heat for about 4 minutes per side, then finish over indirect heat until the internal temperature reaches 49 °C (120 °F). Allow to rest for 10 minutes on a cutting board.
2/ 3
In a large bowl, combine golden hominy, black beans, Pico de Gallo, 15 g of your Tex-Mex rub, and 5 g Tajin seasonings. Mix well to incorporate all ingredients.
3/ 3
Slice the sirloin thinly against the grain, drizzle with with carne asada sauce and a sprinkle of Tajin. Place steak slices over the salad, garnishing with 60 g crumbled cotija cheese and sliced green onions.
