BEEF TACOS WITH RADISH AND AVOCADO SALSA
Enjoy these steak tacos that are packed with radishes and avocados for a healthy main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a medium bowl, gently stir together avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt. Cover with plastic wrap, pressing it directly against surface of salsa (to prevent discoloring); set aside.
- Arrange steak on prepared baking sheet. Rub both sides with cumin; season generously with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer steak to a cutting board; tent with foil, and let rest 5 minutes.
- While the steak is broiling, stack and wrap tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. (Alternatively, wrap in foil, and warm in oven in lower third, 5 minutes.)
- Cut steak crosswise into 2-inch-wide pieces; slice thinly on the diagonal. Dividing evenly, place beef on tortillas; top with salsa. Serve with lime wedges, if desired.
SURF AND TURF STEAK TACOS WITH TOMATILLO-AVOCADO SALSA
Provided by Amy Pottinger
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- For the steak: Marinate the flank steak in the tiger sauce, lime juice, orange juice and garlic. Grill for 5 minutes per side. Rest for 10 minutes before slicing against the grain into thin slices.
- For the halibut: Combine the lime juice, olive oil, garlic, jalapeno and some salt and pepper in a bowl. Add the halibut, turning to coat. Cover and marinate in the refrigerator. Grill for 3 to 6 minutes per side, depending on thickness -- the halibut will flake when done. Cut into small pieces.
- For the tomatillo-avocado salsa: In a blender, combine the tomatillos, jalapenos, avocado, onion, lime juice, olive oil, cilantro, agave and 1 teaspoon each salt and pepper. Blend until completely smooth. Set aside.
- For the jalapeno-lime slaw: Add the cabbage, cilantro and jalapenos to a large bowl. In a smaller bowl, stir together the mayonnaise, olive oil, lime juice, garlic powder and some salt and pepper. Toss the cabbage with dressing to taste.
- To serve: Begin plating with a corn tortilla. Add a little less than 1/4 cup of slaw, top with a few pieces of halibut, a tablespoon or so of the salsa and a few slices of steak. Finish with crumbled feta, sliced radishes, if using, and a lime wedge.
BEEF TACOS WITH SALSA VERDE
Provided by Food Network Kitchen
Time 6h20m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
- Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
- Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
- Serve the meat in tortillas and top as desired. Serve with lime wedges.
BEEF SOFT TACOS WITH GARLIC AVOCADO CREAM AND ROASTED ASPARAGUS SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven.
- For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
- For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
- For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.
BEEF TACOS WITH RADISH AND AVOCADO SALSA
Steps:
- Heat the broiler, with the rack 4 inches from the heat. Line a rimmed baking sheet with aluminum foil. In a bowl, gently stir together the avocado, radishes, cilantro, jalapeño, lime juice, and oil; season with salt. Cover with plastic wrap, pressing it directly against the surface of the salsa (to prevent discoloring); set aside.
- Arrange the steak on the baking sheet. Rub both sides with cumin; season generously with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer the steak to a cutting board; tent with foil, and let rest for 5 minutes.
- While the steak is broiling, stack and wrap the tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. (Alternatively, wrap in foil, and warm in the lower third of the oven, 5 minutes.)
- Cut the steak crosswise into 2-inch-wide pieces; slice thin on the diagonal. Dividing evenly, place the beef on the tortillas; top with the salsa. Serve with lime wedges.
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- Heat a broiler with a rack about 4 inches from the heat and line a rimmed baking sheet with aluminum foil.
- Combine the avocado, radishes, cilantro, jalapeno pepper, lime juice and oil in a small bowl. Place plastic wrap touching the surface over it to prevent the avocado from browning.
- Place steak on aluminum foil lined baking sheet. Rub both sides with ground cumin and salat and pepper. Broil about 3-4 minutes per side for medium rare. Transfer to a cutting board, tent with aluminum foil and allow to rest for 5 minutes.
- While the steak is broiling, wrap tortillas in a damp paper towel and microwave for about 1 to 2 minutes, or wrap in foil and warm in the lower third of the oven for about 5 minutes.
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