How time flies, almost a month ago I did the Rosemary Pork Chops with an Apple Onion Sauce and that was for the Secret Recipe Club. I actually feel kind of guilty for my lack of posting, it isn’t that I haven’t created any wonderful recipes on the grill, but life is just flying by right now. I have a camera full of pictures that I must go through real soon and start catching up on posts, but that has been extremely difficult of late with a busy family and a busy work life. But I see life slowing down soon and should get a chance to get some really good recipes posted soon.
Well once again it is time for another Secret Recipe Club post, this time I was assigned Holly from Phemomenom. Holly actually was assigned my blog for the Inaugural Secret Recipe Club post a few months ago and did a great take on my Sweet and Spicy Chicken, so it is a true honor to try and do the same with one of her posts.
As I was browsing her archives looking for a post, I came across one that was right up my alley, Steak Tacos with a Cucumber Avocado Salsa. If you know me, you know how I love eating Tacos, and the salsa recipe that goes with the tacos has a tremendous freshness and goes perfectly with the well seasoned steaks. Honestly, I would never have thought about using cucumber in a salsa, but it definitely belongs and brings the freshness to the tacos.
Steak Tacos with Cucumber-Avocado Salsa
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coarse salt
- 1/8 teaspoon cayenne pepper
- Olive Oil
- 1 1/4 pounds thick cut top sirloin steaks
- Corn Tortillas
- 3 cups shredded red cabbage
- 1 lime, cut into wedges
- 1/2 cup cilantro, chopped
- Cucumber-Avocado Salsa (recipe below)
In a bowl, combine the chili powder, garlic, cinnamon, cumin, coarse salt, and cayenne pepper and mix well. Lightly coat the steaks with olive oil and coat with the seasoning mixture. Cover the steaks and place back in the refrigerator for 4 hours.
Prepare the grill for medium-high direct grilling and place the steaks on the grill. Grill until desired doneness (medium-rare to medium, about 5 minutes per side), remove from the grill and let rest. As the steaks rest, prepare the tortillas by placing them on the grill for about 30 seconds, turning over after 15 seconds.
After the steak has rested for about 10 minutes, slice the steak and place a bit of the cabbage, steak, salsa, and a squeeze of lime juice, and a tad bit more cilantro (you can never have enough cilantro).
- 1 cucumber, peeled, seeded, and diced
- 2 ripe avocados
- 1/2 red onion, diced
- 2 limes
- Coarse salt, to taste
- 1/4 cup cilantro, chopped
- 3 jalapenos
Prepare the grill for medium-high grilling. Place the jalapenos on the grill and let them roast until the skin is blistered. Place in a sealable plastic bag to steam. Remove from the bag and remove the skin and seeds from the jalapenos and finely chop the jalapenos.
Slice the 2 limes in half and grill cut side down for about 3 to 5 minutes (should be super juicy).
Combined the cucumber, red onion, cilantro, and diced jalapenos in a bowl. Right before serving, peel, pit, and dice the avocados and mix in with the remaining ingredients and squeeze the juice from the limes on to the salsa. Mix well and serve immediately.
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