Mini Beef Tacos with Citrus Salsa
This Flat Iron Steak recipe takes tacos to an impressive place for your next party or a new favorite for your Taco Tuesdays. Bright flavors and a bit of heat will wow you & your guests.
Ingredients
- 2 beef Flat Iron Steaks (8 ounces each)
- 12 corn tortillas (6 to 7-inch diameter)
- 1 tablespoon vegetable oil
- Salt and pepper
Citrus Salsa:
- 1/3 cup chopped jicama
- 1/3 cup chopped orange
- 1 tablespoon finely chopped jalapeño pepper
- 2 teaspoons red wine vinegar
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon grated orange peel
Avocado Cream:
- 1/2 cup mashed avocado
- 1 tablespoon low-fat dairy sour cream
Rub:
- 2 teaspoons ground cumin
- 1 teaspoon grated orange peel
Steps
- Combine Citrus Salsa ingredients in small bowl; season with salt and pepper as desired. Set aside.
- Combine Avocado Cream ingredients in small bowl; season with salt and pepper as desired. Set aside.
- Combine Rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer steaks to carving board.
Cook's Tip: To pan-broil steaks, heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally.
- Meanwhile, cut 1 "mini tortilla" from each tortilla with 4-inch diameter cookie cutter. Discard tortilla scraps or save for another use. Lightly brush both sides of mini tortillas with oil. Grill over medium heat 1 to 3 minutes or until lightly crisp, turning once.
- Carve steaks lengthwise in half, then crosswise into thin slices. Season with salt and pepper as desired. Top each mini tortilla with equal amounts of avocado cream, beef slices and salsa. Serve immediately
Recipe Courtesy of BeefItsWhatsForDinner.com
SAFE HANDLING TIPS: • Wash hands with soap and water before cooking and always after touching raw meat. • Separate raw meat from other foods. • Wash all cutting boards, utensils, and dishes after touching raw meat. • Do not reuse marinades used on raw foods. • Wash all produce prior to use. • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. • Cook Ground Beef to 160°F as measured by a meat thermometer. • Refrigerate leftovers promptly
