Cooking with Ceci: Welcome summer with grilled steak tacos


CIZ-ND-0523-Cooking with Ceci

One of my favorite holidays is Memorial Day. Not only do we celebrate the beginning of long and relaxing summer days with wonderful picnics and barbecues, but it is also a day to honor our heroes and their families. Let’s fly our flags and enjoy these flavorful steak tacos cooked over an open fire.


Serves: 6


1 tablespoon chili powder

2 cloves garlic, minced

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Pinch of cayenne pepper

1 1/4 pounds top sirloin steaks

12 corn tortillas

3 cups shredded red cabbage

1/2 cup chopped fresh cilantro

1 lime cut into wedges


Preheat the grill or coat a large non-stick skillet with cooking spray and preheat it over medium- high heat. In a small bowl, stir together the chili powder, garlic, cinnamon, salt and cayenne. Rub the mixture into both sides of the steaks. Cook the steaks on the grill or skillet for five minutes per side, turning once for medium rare or to desired doneness. Remove from heat; let the meat rest for five minutes. Cut into thin slices. Warm tortillas by placing them on grill or skillet for about 30 seconds, turning once. Wrap in a kitchen towel to keep them warm. Place the cut steak onto tortillas and spoon the cucumber avocado salsa on top.



1 medium English cucumber, seeded and diced (about 2 cups)

2 medium firm-ripe avocados, diced

1/2 red onion, diced

Juice of 2 limes (about 1/4 cup)

Salt to taste

1/4 cup chopped fresh cilantro

1 teaspoon jalapeño pepper, seeded and finely chopped


Combine all ingredients in a medium bowl and toss gently. Let it sit for 30 minutes to let salsa marinade.

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