Tuesday, August 3, 2010

Chili-Rubbed Steak Tacos

Me and Shawn were both in the mood for steak one night (mmm red meat) and as we all know by now, I love me some mexican-style food. I found an interesting recipe online for steak tacos. Not only did they look good but they were healthy...I also had some shrimp in the freezer and decided to grill some to add to the tacos. Gotta love some surf and turf!

The only thing I did not like about these was the strong cinnamon flavor. I was worried about it so I halved what the recipe origionally called for and still found the flavor overwhelming. I wouldn't want to leave it out because it gives the steak a nice hint of warmth, so I guess it depends on your personal taste preferences how much to put in. Also, I really need to get more experience in working with meat...the meat was a little tough but I think it was my fault...perhaps the way I cut it or cooked it influenced the toughness. Other than that, these weren't bad at all, especially the cucumber avacado salsa, its so refreshing and delicious!

Chili-Rubbed Steak Tacos
Adapted from Foodnetwork.com


1 tablespoon chili powder
2 cloves garlic, minced
1/8 teaspoon ground cinnamon (or less)
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


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 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 diners make their own tacos at the table.

Avocado Lime 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 jalapeno chiles, chopped, plus more to taste

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

Yield: 2 cups (1 serving is 1/3 cup)


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