Steak Tacos with Cucumber-Avocado Salsa
This is an updated version of everyone's favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.
Ingredients
For the salsa:
-
1 medium English cucumber, seeded and diced (about 2 cups)
-
2 medium firm-ripe avocados, peeled, pitted, and diced
-
1/2 red onion, diced
-
Juice of 2 limes (about 1/4 cup)
-
Salt to taste
-
1/4 cup chopped fresh cilantro
-
3 jalapeno peppers, seeded and finely chopped, or to taste
For the tacos:
-
1 tablespoon chili powder
-
2 cloves garlic, minced (about 2 teaspoons)
-
1/4 teaspoon ground cinnamon
-
1/4 teaspoon salt
-
Pinch of cayenne pepper
-
1-1/4 pounds top sirloin steaks (about 1-1/4 inches thick)
-
12 6-inch-diameter corn tortillas
-
3 cups shredded red cabbage
-
1/2 cup chopped fresh cilantro
-
1 lime, cut into wedges
Directions
To make the salsa:
Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour of preparing.
To make the tacos:
Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.
In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.
Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.
Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place in a tortilla warmer to keep warm.
Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.
Add Your Review
how-tos
More Great Recipe Ideas from Fine Cooking Books
