Leftover grilled steak (at least 1 pound), sliced thin
8 small corn tortillas
Lime wedges, optional
For the Corn Salsa:
2 ears leftover cooked sweet corn
1 jalapeno chile, minced (wear gloves when handling chiles)
2 tablespoons vegetable oil
1 tablespoon chopped red onion
2 tablespoons chopped fresh cilantro
1/3cup finely diced red bell pepper
1 tablespoon fresh lime juice
Cut kernels from cobs. Place corn in medium bowl. Add peppers, red onion, fresh cilantro, oil, lime juice, and salt. Serve with leftover steak on corn tortillas and Avocado Cream (recipe follows).
Yield: 4 servings
For the Avocado Cream:
1 medium-ripe avocado, coarsely mashed
1 tablespoon chopped fresh cilantro
1 tablespoon dairy sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
To prepare Avocado Cream: Combine ingredients in small bowl. Top corn tortillas with sliced steak, corn salsa, and avocado cream.
Source: National Cattleman s Beef Association
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