Wednesday, September 29, 2010

Food: Chili-Rubbed Steak Tacos with Cucumber-Avocado Salsa

It's football season...and the end of summer. So what could be better than some warm, spicy, steak tacos with a hit of tart, citrusy lime, and cooling avocado and cucumber? This meal is a reminder that the warm weather isn't quite gone yet -and- it's a more grown up and tangy tailgating treat than blah, blah, boringly simple burgers and brats. The "salsa" has quite a bit of lime juice in it...so it keeps quite well when stored in the refrigerator overnight. In fact, if you have leftovers, feel free to lose the corn tortilla and make a simple salad out of the salsa and shredded cabbage...add a little bit of crumbled feta and you have a refreshing lunchtime treat. And (can you keep a secret), did I mention this meal as a whole is pretty darn healthy? Bonus! This is definitely a recipe to add into your monthly rotation.


Chili-Rubbed Steak Tacos with Cucumber-Avocado Salsa
Adapted from Ellie Krieger - Food Network

INGREDIENTS
  • 1 tablespoon chili powder
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • A pinch cayenne pepper
  • 1 1/2 pound top sirloin steaks cut 1-inch thick
  • 12 small corn tortillas (5 to 6 inches in diameter)
  • 3 cups shredded red cabbage (MM Tip: Buy a pre-shredded bag from the salad section)
  • 1/2 cup chopped cilantro leaves
  • 1 lime, cut into wedges
  • 2 cups Avocado Lime Salsa, recipe follows

DIRECTIONS

In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.

Grill or broil steaks for 8-10 minutes on each side for medium-to-medium-well, 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. Wrap in foil to keep warm/steamed. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.

Cucumber-Avocado Salsa:

  • 1 large English cucumber, cut into chunks (about 2 cups)
  • 2 avocados, cut into chunks
  • 2 limes, juiced
  • Salt
  • 1/4 cup chopped cilantro leaves
  • 1 hot Anaheim chile, seeded and chopped

Place cucumber and avocado in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

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