Cumin-Rubbed Steak Tacos with Spicy Grilled Corn Salsa

• 1 hr 15 min
• 4 SERVINGS
• 370 Cal
• 32 g Protein

Ingredients:

• 1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
• Avocado Cream (recipe follows)
• 8 small corn tortillas (6 to 7-inch diameter), warmed
• Lime wedges (optional)

• 2 medium ears fresh sweet corn, in husks
• 1/2 cup seeded and chopped tomatoes
• 1 medium jalapeño pepper, finely chopped
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

• 2 teaspoons ground cumin
• 1 clove garlic, minced
• 1 teaspoon brown sugar
• 1/8 teaspoon ground red pepper

Cooking:

1. 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.
2. Meanwhile prepare Avocado Cream; set aside.
3. Combine rub ingredients; press evenly onto beef Top Sirloin steak; set aside.
4. Remove corn from water. Place on grid over medium, ash-covered coals; grill, covered, 20 to 30 minutes (over medium heat on preheated gas grill, 15 to 25 minutes) or until tender, turning occasionally. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
5. 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 jalapeño. Stir in cilantro, lime juice and salt; set aside.
6. Carve steak 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.
   
   Avocado Cream: Combine 1/3 cup coarsely mashed avocado, 1 tablespoon chopped fresh cilantro, 1 tablespoon reduced fat sour cream, 1 teaspoon fresh lime juice and 1/8 teaspoon salt in small bowl.