Yields12 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
2beef flat iron steaks (about 8 oz each)
12corn tortillas (6" to 7" diameter)
1tbspvegetable oil
Kosher salt and freshly ground black pepper
Citrus Salsa
⅓cup jicama, chopped
⅓cup orange, chopped
1tbspjalapeno pepper, finely chopped
2tspred wine vinegar
1tbspfresh cilantro, chopped
½tspgrated orange peel
Avocado Cream
½cup avocado, mashed
1tbspsour cream
Rub
2tspground cumin
1tspgrated orange peel
1
Combine Citrus Salsa ingredients in small bowl; season with salt and pepper as desired. Set aside.
2
Combine Avocado Cream ingredients in small bowl; season with salt and pepper as desired. Set aside.
3
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.
4
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.
Cook's Tip: Four-inch mini corn tortillas are occasionally available in Hispanic markets and some large supermarkets.
5
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.
Ingredients
2beef flat iron steaks (about 8 oz each)
12corn tortillas (6" to 7" diameter)
1tbspvegetable oil
Kosher salt and freshly ground black pepper
Citrus Salsa
⅓cup jicama, chopped
⅓cup orange, chopped
1tbspjalapeno pepper, finely chopped
2tspred wine vinegar
1tbspfresh cilantro, chopped
½tspgrated orange peel
Avocado Cream
½cup avocado, mashed
1tbspsour cream
Rub
2tspground cumin
1tspgrated orange peel
Directions
1
Combine Citrus Salsa ingredients in small bowl; season with salt and pepper as desired. Set aside.
2
Combine Avocado Cream ingredients in small bowl; season with salt and pepper as desired. Set aside.
3
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.
4
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.
Cook's Tip: Four-inch mini corn tortillas are occasionally available in Hispanic markets and some large supermarkets.
5
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.
