Grilled Sirloin Flap Al Pastor Recipe
Pineapple Pico De Gallo | Roasted Mexican Street Corn | Caramelized Sweet Potato
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Ingredients
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Grilled Sirloin Flap
Pineapple Pico De Gallo
Roasted Mexican Street Corn
Caramelized Sweet Potato
Method
Grilled Sirloin Flap
- 1
Marinate the Meat
In a bowl, combine olive oil, chipotle powder, cumin, garlic powder, salt, and black pepper. Add the sirloin flap and coat well. Let it marinate in the refrigerator for at least 30 minutes.
- 2
Pineapple Pico De Gallo
- 3
Roasted Mexican Street Corn
- 4
Roast the Corn
Preheat the oven to 400°F (200°C). Place corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until golden and tender.
- 5
Prepare the Topping
In a bowl, mix mayonnaise, crumbled Cotija cheese, chili powder, and lime juice. Once the corn is done, coat with the mixture and serve.
Caramelized Sweet Potato
- 6
Prepare the Sweet Potatoes
Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, brown sugar, salt, and cinnamon. Spread evenly on a baking sheet.
- 7
Roast the Sweet Potatoes
Roast in the oven for 25-30 minutes or until caramelized and fork-tender, stirring halfway through.
