STEAK TACOS w/ CUCUMBER-AVOCADO SALSA

From Ellie Krieger


1 tablespoon chili powder
2 cloves garlic, minced (about 2 teaspoons)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
pinch of cayenne pepper
1 1/4 pounds top sirloin steaks (about 1 1/4 inches thick)
twelve 6-inch diameter corn tortillas
3 cups shredded red cabbage
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Cucumber-Avocado Salsa (recipe follows)

Preheat the grill.

In a small bowl, mix the chili powder, garlic, cinnamon, salt and cayenne.  Rub the spice mixture into both sides of the steak.

Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness.  Remove from the grill and let the meat sit for 5 minutes.  Carve into thin slices.

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

Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges and salsa in serving dishes and make your tacos.  YIELD:  6 servings

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

Combine all the ingredients in a medium bowl and toss gently to combine.  YIELD:  2 cups