CUMIN-SEASONED STEAKS WITH SPICY GRILLED CORN SALSA

Cumin-Seasoned Steak and Spicy Grilled Corn Salsa --
Lean Cut
  • Total Recipe Time: 1 to 1-1/4 hours
  • Makes 4 servings

INGREDIENTS

  1. 1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
  2. Avocado Cream (recipe follows)
  3. 8 small corn tortillas (6 to 7-inch diameter), warmed
  4. Lime wedges (optional)
Spicy Grilled Corn Salsa:
  1. 2 medium ears fresh sweet corn, in husks
  2. 1/2 cup seeded and chopped tomatoes
  3. 1 medium jalapeño pepper, finely chopped
  4. 1 tablespoon chopped fresh cilantro
  5. 1 tablespoon fresh lime juice
  6. 1/4 teaspoon salt
Rub:
  1. 2 teaspoons ground cumin
  2. 1 clove garlic, minced
  3. 1 teaspoon brown sugar
  4. 1/8 teaspoon ground red pepper

INSTRUCTIONS FOR CUMIN-SEASONED STEAKS WITH SPICY GRILLED CORN SALSA

  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 steaks; 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 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.

    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.
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