Sunday, May 4, 2014
Steak Tacos With Cucumber Avocado Salsa
This is everyone’s favorite make-your-own taco dinner. You fill warm grilled corn tortillas with slices of spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa. This recipe will be perfect for Cinco De Mayo dinner..
1 Tablespoon chili powder
1 Tablespoon Cumin
2 cloves garlic, minced
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows
Avocado Lime Cucumber Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
1/4 cup chopped cilantro leaves
2 jalapeño chiles, chopped, plus more to taste( keep seeds if you like hotter)
In a small bowl stir together chili powder, cumin, garlic, and salt and cayenne pepper. Rub spice mixture on both sides of steaks.
Grill on grill or grill pan for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let everyone build their own tacos.
Avocado Lime Salsa:
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/chili-rubbed-steak-tacos-recipe.html?oc=linkback