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Recipe: Cumin-rubbed steak tacos with spicy grilled corn salsa

Steaks Taco Tuesday
Cumin-rubbed steak tacos with spicy grilled corn salsa recipe image
Cumin-rubbed steak tacos with spicy grilled corn salsa serving suggestion

Cumin-rubbed steak tacos with spicy grilled corn salsa

A simple sweet and spicy rub gives Top Sirloin Steak delicious flavor while homemade grilled corn salsa adds a smoky finish. Top with avocado cream for a smooth finish!

Ingredients

  • 1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick

  • Avocado Cream (recipe follows)

  • 8 small corn tortillas (6 to 7-inch diameter), warmed

  • Lime wedges (optional)

  • SPICY GRILLED CORN SALSA

  • 2 medium ears fresh sweet corn, in husks

  • 1/2 cup seeded and chopped tomatoes

  • 1 medium jalapeño pepper, finely chopped

  • 1 tablespoon chopped fresh cilantro

  • 1 tablespoon fresh lime juice

  • 1/4 teaspoon salt

  • RUB

  • 2 teaspoons ground cumin

  • 1 clove garlic, minced

  • 1 teaspoon brown sugar

  • 1/8 teaspoon ground red pepper

Directions

  1. Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water 30 minutes or up to several hours.
  2. Meanwhile prepare Avocado Cream; set aside.
  3. Combine rub ingredients; press evenly onto beef Top Sirloin steak; set aside.
  4. Remove corn from water. Place on grid over medium, ash-covered coals; grill, covered, 20 to 30 minutes (over medium heat on preheated gas grill, 15 to 25 minutes) or until tender, turning occasionally. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  5. To prepare Spicy Grilled Corn Salsa, remove and discard husks when cool enough to handle. Cut corn kernels from cobs; place in medium bowl. Add tomatoes and jalapeño. Stir in cilantro, lime juice and salt; set aside.
  6. Carve steak into thin slices. Season with salt, as desired. Serve beef in tortillas; top with Spicy Grilled Corn Salsa and Avocado Cream. Garnish with lime wedges, if desired.

    Avocado Cream: Combine 1/3 cup coarsely mashed avocado, 1 tablespoon chopped fresh cilantro, 1 tablespoon reduced fat sour cream, 1 teaspoon fresh lime juice and 1/8 teaspoon salt in small bowl.

NUTRITION INFORMATION
Nutrition information per serving: 366 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 51 mg Cholesterol; 304 mg Sodium; 36 g Total Carbohydrate; 6.3 g Dietary Fiber; 32 g Protein; 3.1 mg Iron; 8.7 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.7 mg Zinc; 33.8 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.


Steaks |  Taco Tuesday