Rich, savory steak tacos are topped with a refreshingly light watermelon-mango-jicama salsa. The salsa provides just the right balance of sweetness, spiciness and sourness. It is also delicious on top of grilled chicken, white fish, shrimp or scallops.
Makes 4 servings
Steak
4 (4-6 ounces) top sirloin steaks (1 to 1 1/2 inches thick)
Salt and pepper
8 white corn tortillas
1/2 cup cotija anejo cheese**
Salsa
2 cups diced watermelon
1 cup diced mango
3/4 cup diced cucumber, peeled and de-seeded
3/4 cup diced jicama, peeled
3 green onions, finely chopped
1 serrano chili, with half the seeds (or to taste)
1 small avocado, diced
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon olive oil
1 teaspoon rice vinegar
2 tablespoons each finely chopped fresh mint and cilantro
Salt, to taste
Prepare a hot grill.
Season both sides of the steaks with salt and pepper, and set aside at room temperature while making the salsa.
In a medium bowl, add all salsa ingredients, and gently stir until well combined.
Place steaks on the grill, close cover and cook until charred, about 5 minutes. (Closing the cover will help create a charred exterior and a softer, juicer interior.) Turn steaks over, lower the heat to medium-high, and cook another 3 to 4 minutes for a medium-rare steak or 5 to 6 minutes for a medium steak. Allow to rest for 5 minutes before slicing.
Heat tortillas on top rack of grill for about 1 minute per side, or until warmed through and slightly charred.
Divide the sliced steak among the 8 tortillas. Top each with a spoonful of salsa and a sprinkle of cheese. Serve immediately.
** Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))