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Steak Tacos With Watermelon-Mango-Jicama Salsa

Steak Tacos With Watermelon-Mango-Jicama Salsa
Susan Russo for NPR /

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


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**


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.

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