Friday, January 17, 2014

Roasted Tomato Salsa with Sirloin Tacos

We are in the middle of football playoffs, Go Seahawks!!!  So I was perusing Fine Cooking magazine and came across this recipe. This is perfect as it can be prepared ahead of game time and served at halftime. The salsa is also great with chips on the side.
Sirloin Steak
shredded lettuce
12-16 small corn tortillas

Roasted Tomato Salsa with Sirloin Tacos
Roasted Tomato Salsa
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.

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