1 tablespoon ground cumin
2 cloves garlic, minced
¼ teaspoon salt
A pinch cayenne pepper
1 ¼ pound top sirloin or new york steaks cut 1-inch thick
10-12 small corn tortillas (5 to 6 inches in diameter) or lettuce leaves
3 cups shredded cabbage
½ cup chopped cilantro
1 lime, cut into wedges
2 cups Avocado Salsa, recipe follows
1 large tomato peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
½ red onion, diced
2 limes, juiced (about ¼ cup)
¼ cup chopped cilantro leaves
2 jalapeno chiles, chopped, (optional, to taste)
Place tomato, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
In a small bowl stir together cumin, garlic, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
Grill or broil steaks 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 Salsa in serving dishes and let diners make their own tacos at the table.
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