1 Video | Photo: Chili-Rubbed Steak Tacos Recipe
Ingredients
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1/4 teaspoon ground cinnamon
- 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
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 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)
- Salt
- 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)
Per Serving: Calories: 386; Total Fat: 16 grams; Saturated Fat: 3.5 grams; Protein: 21 grams; Total carbohydrates: 41 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 46 milligrams; Sodium: 258 milligrams
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By lyram45
on May 05, 2013
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I was very much looking forward to his, but I wasn't a huge fan. The only thing I can think of is I didn't particularly like the cinnamon in the recipe. I use a really fresh strong saigon cinnamon, so I probably should have put less than the called for 1/4 teaspoon. It was almost overpowering. Otherwise everything was good-- steak was juicy and the other flavors blended well. I would def up the chile!
By Carolyn Randolph
on April 22, 2013
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The steak was flavorful and juicy. I substituted the avocado salsa with a mango salsa (1 mango, half a red onion, 1/4 cup cilantro, and half a lime. The meal was a hit with my family.
By lindsayevz
San Diego, CA
on April 14, 2013
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This is my new go-to spice rub!! Amazing!! Made this with a 2 lb tri-tip. Decided to pat it dry, squeeze a half a lime over it, then rub it with the spices. I used 1 tsp of salt. The salsa is the best! I used Persian cucumbers, didn't peel or de-seed them, and I added a tomato just for the heck of it and a dab of olive oil. I can see how this would be good with some sun dried tomatoes packed in olive oil thrown in there. Or corn. I also refrain from using salt when I use lime in salsas or guac since my good friend Rachel Ray says the two hit the same spot on your tongue. Just the teeniest pinch of salt, if it needs it. Decided to nix the cabbage at the grocery store, and I didn't miss it. Sunday is our "off day" from low-carbing, so we enjoyed the tortillas. We'll be having the left overs tomorrow in our lunches with just the salsa on top! Yum!
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