Makes 4 servings
Salsa:
2 cups diced watermelon
1 cup diced mango
¾ cup diced, de-seeded, peeled cucumber
¾ cup diced jicama
2-3 green onions, finely chopped
1 serrano chile, with half the seeds
1 small avocado, diced
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon olive oil
1 teaspoon rice vinegar
2 tablespoons each of fresh chopped mint and cilantro
Salt, to taste
4 (4-6 oz.) top sirloin steaks
Salt and pepper
8 white corn tortillas
½ cup Cotija Anejo cheese
Heat the grill to high. Season both sides of the steak with salt and pepper. 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 3-4 minutes for a medium-rare steak or 5-6 minutes for a medium steak. Allow to rest for 5 minutes before slicing.
Heat tortillas on the top rack of grill for about for 1 minute per side or until warmed through.
Place the sliced steak on the tortilla shell, spoon some salsa on top, and sprinkle with cheese. Serve immediately.
Note: Cotija Anejo is a mild flavored Mexican cheese with a crumbly texture and can be found in the refrigerator section of most major supermarkets.
- Recipe courtesy of Food Blogga.