Seared Sirloin Tacos with Caramelized Onions, Goat Cheese & Spicy Walnuts



2 tbsp (30 mL) unsalted butter
2 yellow onions, thinly sliced
1 tbsp (15 mL) balsamic vinegar
Salt and pepper to taste



½ cup (125 mL) walnut halves or pieces
1 tbsp (15 mL) olive oil
½ tsp (2 mL) ground cumin
¼ tsp (1 mL) cayenne pepper
Pinch salt
2 tbsp (30 mL) maple syrup
Pepper to taste



Olive oil
2 sirloin steaks, 5 to 6 oz (150 to 175 g) each
Salt and pepper to taste
4 warm 6-inch (15 cm) flour tortillas
⅔ cup (150 mL) crumbled soft goat cheese
Fresh parsley, for garnish (optional)


  1. For caramelized onions, melt butter in a medium saucepan over medium heat. Add onions. Cook, stirring occasionally, until softened, about 10 minutes.
  2. Add balsamic vinegar. Reduce heat to low. Cook, stirring often, until dark golden brown and caramelized, 35–45 minutes. (Reduce heat if onions start to burn.) Season with salt and pepper, then set aside.
  3. For spicy walnuts, toss walnuts with olive oil, cumin, cayenne and salt in a small non-stick skillet. Cook over medium heat, stirring often, until fragrant, about 2 minutes. Watch carefully; walnuts burn easily.
  4. Add maple syrup, stirring to coat. Let syrup bubble, then remove pan from heat. Season with pepper and spread on parchment paper to cool.
  5. For tacos, heat an oiled ridged grill pan over medium-high heat. Season steaks generously on both sides with salt and pepper. Cook, turning once, 4–6 minutes for medium-rare. Remove and let rest.
  6. Slice steaks and divide among tortillas. Top steak with goat cheese, caramelized onions and walnuts. Garnish with fresh parsley, if desired.
Makes 4 tacos