12-16 small corn tortillas
|Roasted Tomato Salsa with Sirloin Tacos|
1/2 medium yellow onion, finely diced
juice of 1/2 lime, plus more if needed to taste
6 medium Roma tomatoes
3 fresh jalapeno peppers, halved lengthwise and seeded
1 clove garlic, peeled
1 cup fresh cilantro, chopped
1-2 teaspoons kosher salt, to taste
In a small bowl, soak the onion in juice of 1/2 a lime for 15 minutes. In a dry, heavy non stick or cast iron skillet over high heat, roast the tomatoes, turning frequently about 15 minutes. Add the pepper and roast about 8-10 minutes and the garlic for 2-5 minutes. Put the roasted vegetables in the blender and pulse, mixture should remain slightly chunky.
Transfer to a serving bowl and add the onion, lime juice, cilantro, and salt. Taste and add more salt or lime juice, if needed.
Rub for Steak
1 Tablespoon Kosher salt
1 teaspoon smoked paprika
1 teaspoon granulated garlic
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme, crushed with fingers
In a small bowl combine all ingredients and mix well.
Take the dry rub and put if over both sides of 2 pound sirloin steak. Let sit for about half hour at room temperature and then grill until steak is cooked medium rare-medium. Allow steak to sit for 15 minutes before slicing thinly.
In a warm corn tortilla, place some shredded lettuce, steak slices and top with salsa. Serve.