Step 1

In a small bowl add all spices and blend together. Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes.

Step 2

Put the meat to the side and begin chopping up all of your taco ingredients: onions, tomatoes and pickled jalapeño peppers. Mash guacamole in a small bowl adding a splash of lime juice, garlic powder and salt.

Step 3

Cook your taco shells after your taco condiments are ready and set aside in a 250 degree oven to keep warm. Top shells with a bit of cheese while in the oven.

Step 4

Be sure before putting the meat on the grille that you get your cast iron grill good and hot. Place meat on grill and cook for 3-4 minutes turning diagonally and cooking for another 3-4 minutes before turning over and cooking on the other side. This will give you great criss-cross grill marks.

Step 5

Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.