Steak Tacos with Avocado Salsa

A cool avocado salsa complements hot slices of marinated beef.

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Servings 4

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ingredients 11
Prep Time 15 min
Total Time 1 hr 35 min

Ingredients

2: medium limes

1: tablespoon ground cumin

1/4: teaspoon salt

1/4: teaspoon pepper

2: cloves garlic, finely chopped

1: lb beef flank steak, trimmed of fat

1: cup chopped plum (Roma) tomatoes (about 2 medium)

1/4: cup chopped red onion

1: avocado, pitted, peeled and chopped

1/8: teaspoon salt

8: white corn tortillas (6 inch)

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Directions

1 Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
2 Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
3 Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slices.
4 Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.