Mini Beef Tacos with Citrus Salsa
This Flat Iron Steak recipe takes tacos to an impressive place for your next party. Bright flavors and a bit of heat will wow your guests.
Cook Time: 40 Minutes
Servings: 12
Ingredients: 14
Ingredients
Citrus Salsa:
Avocado Cream:
Rub:
Preparation
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Step 1
Combine Citrus Salsa ingredients in small bowl; season with salt and pepper as desired. Set aside.
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Step 2
Combine Avocado Cream ingredients in small bowl; season with salt and pepper as desired. Set aside.
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Step 3
Combine Rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer steaks to carving board.
Cooking Tip: To pan-broil steaks, heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally.
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Step 4
Meanwhile, cut 1 "mini tortilla" from each tortilla with 4-inch diameter cookie cutter. Discard tortilla scraps or save for another use. Lightly brush both sides of mini tortillas with oil. Grill over medium heat 1 to 3 minutes or until lightly crisp, turning once.
Cooking Tip: Four-inch mini corn tortillas are occasionally available in Hispanic markets and some large supermarkets.
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Step 5
Carve steaks lengthwise in half, then crosswise into thin slices. Season with salt and pepper as desired. Top each mini tortilla with equal amounts of avocado cream, beef slices and salsa. Serve immediately.
Nutrition Information
153 Calories
2g SAT FAT
9g PROTEIN
1.3 mg IRON
3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving (1/12 of recipe): 153 Calories; 63 Calories from fat; 7g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 24 mg Cholesterol; 36 mg Sodium; 14 g Total Carbohydrate; 2.7 g Dietary Fiber; 9 g Protein; 1.3 mg Iron; 1.7 mg NE Niacin; 0.2 mg Vitamin B6; 1.7 mcg Vitamin B12; 3 mg Zinc; 12.4 mcg Selenium.
This recipe is an excellent source of Vitamin B12, Zinc, and Selenium; and a good source of Protein, Niacin, and Vitamin B6.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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