CUMIN-SEASONED STEAKS WITH SPICY GRILLED CORN SALSA
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
Instructions
- 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.
- Meanwhile prepare Avocado Cream; set aside.
- Combine rub ingredients; press evenly onto beef steaks; set aside.
- 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.
- 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.
- Prepare 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.
- Carve steaks 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.