Friday, September 19, 2014

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Recipe: Small Soft Corn Tacos with Cumin-Seared Steak

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TWC News: Recipe: Small Soft Corn Tacos with Cumin-Seared Steak
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SERVES:
4 as an appetizer

INGREDIENTS:
16 small soft corn tortillas
One 16-ounce strip steak
salt and pepper to taste
1 teaspoon ground cumin
1 tablespoon vegetable oil
1 medium-sized sweet onion
3 large jalapeño peppers
1 tablespoon vegetable oil
1/2 cup sour cream
juice of 1/2 lime
1 teaspoon smoked paprika

PROCEDURE:

Use a large cast iron skillet or a grill to sear the steak.

Let the steak sit out at room temperature for 20-30 minutes.

Peel, halve and thinly slice a medium-sized sweet onion.

Halve and de-seed three large jalapeño peppers. Cut those thinly lengthwise.

Next, combine 1/2 cup of sour cream with the juice of half of a lime and a good sprinkling of smoked paprika. Mix it up.

Season the steak on both sides with salt and pepper and a generous sprinkling of ground cumin.

Wash your hands really well, turn the heat to medium high under the skillet, add a little splash of vegetable oil and sear the steak on both sides until it's cooked to your liking.

You'll probably have to turn the heat down and flip it over a couple of times.

Once it's cooked to your liking, place it on top of a cooling rack on top of a baking tray to rest for about 10 minutes.

Add another splash of vegetable oil to the skillet and sauté the sliced onions and peppers to soften.

Then, thinly slice the steak crosswise and serve it on top of the corn tortillas. Add peppers and onions on top, and finish with the sour cream.

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