Steak and Salsa Bites
CATEGORIES
INGREDIENTS
- 2 cups red and/or yellow grape tomatoes, quartered
- 1 mango, peeled, pit removed, cut into 1/2-inch pieces
- 1 avocado, peeled, pit removed, cut into 1/2-inch pieces
- 6 green onions, white and green parts, chopped (about 1 cup)
- 1 habanero pepper, seeded and finely chopped
- 1/2 cup chopped fresh cilantro
- 2 tablespoons olive oil
- Zest and juice from 1 lime
- 1-1/2 tablespoons whole cumin seeds
- 1 -1/2 tablespoons whole coriander seeds
- 1 tablespoon packed light brown sugar
- 1 teaspoon garlic salt
- 1/2 teaspoon red pepper flakes
- 1 pound boneless sirloin steak, cut 1-inch thick
- 1 tablespoon olive oil
- Scoop-shaped tortilla chips
DIRECTIONS
- For salsa, combine tomatoes, mango, avocado, green onions, habanero pepper, fresh cilantro, olive oil, and juice and grated zest of lime in non-reactive bowl. Let stand 15 minutes at room temperature before serving.
- For steak, in small skillet combine cumin and coriander seeds; toast over high heat for 1 to 2 minutes or until fragrant, stirring occasionally.
- Transfer spices to a spice grinder or mortar (with pestle). Process until finely ground.
- In a small bowl combine ground spices, sugar, garlic salt, and red pepper flakes.
- Rub both sides of steak with oil. Pat 1/2 of spice mixture on each side of steak.
- Preheat broiler. Place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 9 minutes (for medium-rare doneness), turning once. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 11 to 15 minutes for medium rare doneness, turning once. For a gas grill, preheat grill. Reduce heat to medium. Place steak on rack over heat and grill (as directed above.)
- Remove meat from broiler or grill. Wrap in foil and let stand 10 minutes.
- Slice across the grain into very thin slices; cut slices into 2-inch pieces.
- To serve, place 1 to 2 steak slices in bottom of tortilla cups; top with heaping tablespoon of salsa.
- (Note)If there are vegetarians at the party, skip the steak and just fill the corn cups with 2 tablespoons of the salsa. Makes 16 servings (4 pieces per serving).
- Tip: Check the ethnic foods aisle at your local supermarket or the bulk spice section at a natural foods store for whole cumin and coriander seeds -- if you can't find substitute 1 tablespoon each ground cumin and coriander in the rub and skip the toasting step