Ingredients for the Rub

2 Tablespoons Dried Ancho Chile
1 Tablespoon Kosher Salt
1/4 Teaspoon Cinnamon
Pinch of Cayenne Pepper
2 Cloves of Minced Garlic

Recipe

• Combine instructions above in small bowl. Fillet the Top Round in half if it’s more than 1-inch thick. Apply olive oil to both sides of steak. Generously season with rub on all sides.
• Start grill (we use a Traeger Pellet Grill) to high, at least 450F. Grill until internal temperature is 145F, or to preferred taste/texture. Time-wise, it can take 12 minutes per side. Shoot for a nice even sear on both sides.
• Pull off the grill and let rest 10 minutes. Top each steak with a small dollop of butter just as the steak is coming off the grill for extra flavor.
• Once rested, slice on a large cutting board with a sharp utility knife against the grain of the meat. Then use a meat cleaver to chop into smaller pieces for tacos.
• We warm the tortillas in a cast iron skillet for 10 seconds per side on high, or in a toaster oven (if we’re pressed for time!).

For taco fixings, we like:

• Diced white onion
• Diced jalapeno (some seeds/veins left in for heat!)
• Diced cilantro
• Diced tomatoes
• Sour cream
• Finely Shredded Mexican Cheese
• Quartered lemons to squeeze for zesty flavor

Like this recipe? Please leave us a comment below. Other great steak taco recipes we’ve tried: Traeger’s Mexican Skirt Steak Tacos and Flat Iron Steak with Smoke Roasted Salsa.

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