CEiMB #2: [Steak Tacos]

I made it! I made it! Its only 8pm in California so its still technically Thursday.

I am back again with my cooking group, Craving Ellie in My Belly and it was my turn to pick! It was a crazy time choosing the recipe I wanted to cook b/c I just got the book the day that Leigh said I had to make the decision right now, this very second… Ok maybe not that dramatic but it was a little stressful.

There are so many recipes in the book that I want to make: Peanut butter smoothie, Chicken sate, Asian summer rolls, Crab salad in wonton cups, Portabello panini, Spinach & artichoke dip, Tortilla soup, Clam chowder, Thai beef salad, Linguine w/ shrimp, 4-Cheese macaroni… (You are totally drooling, right?) But when I got to the Steak Tacos and saw the picture, I knew that this was gonna be my pick.

I love everything about it. Being a California girl, you have to love avocados. I think its a law. Avocados and flip flops. I am pretty sure I took an oath at one point. I wasn’t too sure on the cucumber but I love cucumbers so I believed deep down in my belly that Ellie wouldn’t go wrong pairing it with avocado. Some Ellie-istas weren’t keen on the cilantro, but I LOVE cilantro! The more the better. I think I used the whole bunch in my salsa and tacos.

Ok before I go any further, I have to admit something. It will be our little secret ok?

I used flour tortillas and… sour cream too.

I tried the corn tortilla but there’s just something about flour tortillas. I think that thin layer of white powder that most people assume is just excess flour is really crack. Seriously…

PS. Why do we call it “red cabbage” when its clearly purple?

PPS. I janked copy and pasted the recipe from Leigh‘s blog so if there are any typos its her fault. Thanks.

Steak Tacos w/ Cucumber-Avocado Salsa
(Recipe from Foods You Crave page 184-185 | photos from me!)

Makes 6 servings
Serving size: 2 tacos+1/3 cup salsa

* Nutrition analysis/serving—
Calories 407; Total Fat 16; Saturated Fat 4; Protein 21; Carbohydrates 42; Fiber 8

INGREDIENTS

For steak
1 Tablespoon chili powder
2 cloves garlic, minced (about 2 teaspoons)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon salt
Pinch of cayenne pepper
1-1/4 lbs top sirloin steaks (about 1-1/4 inches thich)
Twelve 6-inch corn tortillas (I used flour tortillas)
3 cups shredded red cabbage (I used 1/2 a head of cabbage)
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

For cucumber-avocado salsa
1 medium English cucumber, seeded and diced (about 2 cups)
2 medium firm-ripe avocados, peeled, pitted and diced
1/2 red onion, diced
Juice of 2 limes (about 1/4 cup)
Salt to taste
1/4 cup chopped fresh cilantro
3 jalapeno peppers, seeded and finely chopped, or to taste (I used 1 jalapeno)

[NOTES: Salsa recipes makes alot so next time I’ll probably 1/2 it.]

INSTRUCTIONS

To make steak—
Spray a large non-stick skillet with cooking spray and preheat it over medium-high heat or preheat grill.

[NOTES: I baked in my oven, no preheat, broil setting 500F, on a broil pan about 5-7 minutes each side.]

Combine the spices in a small bowl and then rub the mixture into both sides of the steaks.

Broil the steaks for about 5 minutes per side, turning once, for medium rare or to your desired taste. (Prepare the salsa below while the steak is broiling). Remove and allow to sit and rest for 5 minutes before slicing into thin slices.

Props to my hubs who was in charge of steak-cutting. Ellie notes in her book that slicing meat thinly makes the portion of meat appear more plentiful, making it more satisfying. <— Good tip!

Warm the tortillas by placing them on a hot skillet or grill for about 30 seconds, turning once, or you can place 6 tortillas at a time between two moist paper towels and microwave for about 45 seconds. Wrap them in a cloth napkin to keep warm.

To make salsa—
Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour of preparing.

Top tortillas with cabbage, steak, salsa and a squeeze of lime juice and sprinkle of fresh chopped cilantro and serve.

ENJOY!

Husband rating: A+
He raved the whole time and requested dibs on all leftovers for his lunch tomorrow.

Wifey rating: A/A+
I was pleasantly surprised about the cucumber-avocado salsa. At first I was hesitant but after a few bites I was hooked! That steak was tender and so good. Cabbage added a great crunch with every bite. Definitely will make again.

Next week: Banana Cream Pie page 276

* Nutritional information for original recipe. It does not include my changes and/or substitutions.