Sirloin Steak Tacos with Avocado Crema and Pico de Gallo

16 Mar 2021

Sirloin Steak Tacos with Avocado Crema and Pico de Gallo

30 Minutes | easy | Serves 4

These steak tacos are fresh, bright and perfect for feeding a crowd, as everyone can dig in and help themselves. We like to cook one large steal but you could use smaller cuts. Serve with lots of corn tacos and extra hot sauce.


  • 1 large sirloin steak weighing approx 500g
  • 2 avocados
  • Juice 3 limes
  • 2 cloves garlic
  • Salt
  • A dash of hot sauce
  • 1 large onion, finely chopped
  • 2 chillies, finely chopped
  • 3 tomatoes, finely diced
  • 1 handful coriander leaves, chopped
  • Corn tacos, to serve



Make the pico de gallo

Make the pico de gallo by combining the tomatoes, onion, chillies, coriander, juice of 1-2 limes and some salt.

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Make the avocado crema

Make the avocado crema by placing the avocados, juice of 1 lime, garlic, dash of hot sauce and some salt in a blender and blending until completely smooth.​​​​​​​

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and turn the heat to high. Season the steak very well with salt.​​​​​​​

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Cook the steak for around 5 minutes

Cook the steak for around 5 minutes each side for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of the steak.​​​​​​​

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Rest the steak for 5 minutes.​​​​​​​

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Slice the steak

Slice the steak and serve with the tacos, avocado crema, pico de gallo and hot sauce.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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