Steak Tacos

As most of you know by now, Mexican food is a favorite of mine.  I love just about any form of tacos, rice, beans, guacamole… whether it is traditionally prepared or newly deconstructed  I can assure you my plate is always clean when the menu is featuring something south of the border.  Finding a good steak taco recipe proved to be a little challenging, but finally I have found a keeper!  This “jam” that accompanies the steak is really what makes this dish special, so the freshest ingredients should be used.  Also, make sure your pan is hot so you sear that rub on the steak, it makes all the difference!  

Steak Tacos with Tomato and Cilantro Sauce

adapted from Bon Appétit 

serves 4

3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 1 1/4-pound top sirloin steak, about 1 inch thick
3 tablespoons olive oil
4 large garlic cloves, diced
3/4 pound plum tomatoes, seeded, diced
1 cup chopped fresh cilantro leaves

8 flour tortillas

1 small avocado, sliced
1 lime quartered
Sour cream and queso fresco

Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add steak to skillet and sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to plate and let it rest for 5-10 minutes. Reduce the heat to medium an add the remaining 1 tablespoon oil to skillet. Add garlic and stir 1 minute. Add tomatoes and cilantro. Cook until tomatoes begin to soften, about 4 minutes. Season sauce with salt and pepper.

Cut steak crosswise into thin slices. Arrange slices on platter. Mix any steak juices into sauce. Spoon sauce over steak and assemble tacos with your favorite toppings.