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!
Cook Time: 1 hrs 15 mins
Servings: 4
Ingredients: 14
Ingredients
Spicy Grilled Corn Salsa:
Rub:
Preparation
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Step 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.
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Step 2
Meanwhile prepare Avocado Cream; set aside.
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Step 3
Combine rub ingredients; press evenly onto beef Top Sirloin steak; set aside.
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Step 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.
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Step 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.
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Step 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
366 Calories
3g SAT FAT
32g PROTEIN
3.1 mg IRON
5.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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