Cumin-Seasoned Steaks W/Spicy Grilled Corn Salsa

Name: Cumin-Seasoned Steaks W/Spicy Grilled Corn Salsa
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 lb top sirloin steak, steak boneless cut 3/4-inch thick; avocado cream (recipe follows); 8 small corn tortillas, warmed (6 to 7-inch diameter); lime wedge (optional); 2 medium ears fresh sweet corn, in husks; 1/2 cup seeded and chopped tomato; 1 medium jalapeno pepper, finely chopped; 1 tablespoon chopped fresh cilantro; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; 2 teaspoons ground cumin; 1 garlic clove, minced; 1 teaspoon brown sugar; 1/8 teaspoon ground red pepper; 1/3 cup coarsely mashed avocado; 1 table spoon fresh cilantro; 1 tablespoon sour cream; 1 teaspoon fresh lime juice; 1/2 teaspoon salt

Submitted by gailanng

"From the Washington State Beef Commission, www.wabeef.org . Be diligent of prep time."

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Ready In:: 1hr 15mins
Ingredients:: 19
Serves:: 4

ingredients

1 lb top sirloin steak, steak boneless cut 3/4-inch thick
avocado cream (recipe follows)
8 small corn tortillas, warmed (6 to 7-inch diameter)
lime wedge (optional)
Spicy Grilled Corn Salsa
2 medium ears fresh sweet corn, in husks
¹⁄₂ cup seeded and chopped tomato
1 medium jalapeno pepper, finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
¹⁄₄ teaspoon salt
Rub
2 teaspoons ground cumin
1 garlic clove, minced
1 teaspoon brown sugar
¹⁄₈ teaspoon ground red pepper
Avocado Cream
¹⁄₃ cup coarsely mashed avocado
1 table spoon fresh cilantro
1 tablespoon sour cream
1 teaspoon fresh lime juice
¹⁄₂ teaspoon salt

directions

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.
Meanwhile prepare Avocado Cream: Combine coarsely mashed avocado, cilantro, sour cream, lime juice and salt in small bowl. Set aside.
Combine rub ingredients; press evenly onto beef steaks; set aside. Step 6 suggests seasoning with salt after grilling. I like to season prior, so if you do also, add salt to rub.
Remove corn from water. Place over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes (over medium heat on preheated gas grill, covered, 15 to 25 minutes) or until tender, turning occasionally. Place steaks over medium, ash-covered coals. Grill, uncovered, 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145 degrees on an instant-read thermometer) to medium (160 degrees) doneness, turning occasionally.
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 jalapeno. Stir in cilantro, lime juice and salt; set aside.
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.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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