STEAK AND GRILLED CORN TORTILLAS

Cumin-Seasoned Steak and Spicy Grilled Corn Salsa --
30 Minutes or Less
  • Total Recipe Time: 25 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 leftover grilled Cumin-Rubbed Flat Iron Steaks
  2. 8 small corn tortillas(6 to 7-inch diameter), warmed
  3. Lime wedges (optional)
Corn Salsa:
  1. 2 ears leftover grilled sweet corn
  2. 1 leftovergrilled poblano pepper
  3. 1 leftover grilled red finger (cayenne) chili pepper or serrano pepper
  4. 2 tablespoons olive oil
  5. 1 to 2 tablespoons chopped fresh cilantro
  6. 1 tablespoon fresh lime juice
  7. 1/4 teaspoon salt
Avocado Cream:
  1. 1 medium ripe avocado, coarsely mashed
  2. 1 tablespoon chopped fresh cilantro
  3. 1 tablespoon sour cream
  4. 1 teaspoon fresh lime juice
  5. 1/8 teaspoon salt

INSTRUCTIONS FOR STEAK AND GRILLED CORN TORTILLAS

  1. To prepare Corn Salsa, cut corn kernels from cobs. Place corn in medium bowl. Remove and discard skins, stems and seeds from poblano and red finger chili peppers. Chop peppers; add to corn. Stir in oil, cilantro, lime juice and salt; set aside.
  2. Combine Avocado Cream ingredients in small bowl; set aside.
  3. Carve beef steaks into thin slices. Serve beef in tortillas; top with Corn Salsa and Avocado Cream. Garnish with lime wedges, if desired.
  • Test Kitchen Tips
  • When handling chili peppers, wear clean latex or rubber gloves to protect your hands from the burning oils. Avoid touching your eyes, nose or mouth.
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