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Vaquero Steaks


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  • 3 teaspoons brown sugar
  • 1 1/2 teaspoons ground paprika
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons black pepper
  • salt, to taste
  • 1 lb tri-tip steak (3/4 inch thick) or 1 lb sirloin steak (3/4 inch thick)
  • Relish
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 red bell pepper, roasted, peeled, seeded and diced
  • 1 yellow bell pepper, roasted, peeled, seeded and diced
  • 1/4 cup green onion, sliced
  • 1/4 cup goat cheese, crumbled


Preparation time 45mins
Cooking time 98mins


Step 1

1 About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish. 2 Rub the remaining rub into the meat and allow to sit at room temperature. 3 Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture. 4 Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend. 5 Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare. 6 Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.


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