Steak Tacos With A Cilantro-Lime Vinaigrette And Tomato Salsa

• 1 1/4 pounds round steak stir fry bottom
• 1 tablespoon chili powder
• 2 garlic cloves minced
• 1/4 teaspoon ground cinnamon
• 1 pinch cayenne powder
• 3 cups red cabbage thinly sliced, topping
• 3/4 cup chopped cilantro
• 1 cup yellow onions chopped, topping
• 1/4 teaspoon salt
• 12 corn tortillas yellow
• 8 cloves garlic
• 2 tablespoons white wine vinegar
• 2 tablespoons canola oil
• 6 limes or 12 tablespoons of lime juice
• 1/4 cup milk
• 1/2 cup sour cream or non-fat yogurt
• 1 jalapeno
• 2 serrano chiles
• 1 red onion small, chopped
• 6 plum tomatoes halved and seeded
• 1 orange juiced
• 1 cup olive oil

1. Create Marinade: n) In a mortar and pestle or bowl, mash together the 1 clove garlic, 1 jalapeno, 1/4 cup cilantro, and little bit of salt and pepper to make a paste. n) Put the paste in a glass jar or plastic container. n) Add 4 tablespoons of lime juice, squeezed orange juice, 2 tablespoons white vinegar, and 1/2 cup of olive oil. n) Shake it up really well to combine.
2. Lay the steak (can use flank steak as well) in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
3. Make Lime-Cilantro Vinaigrette: n) Whisk together 3/4 cup cilantro leaves, 4 tablespoons lime juice, 1/3 cup oil, 2 cloves minced garlic, 1/4 cup white vinegar, 4 teaspoons sugar, 1/4 cup milk, 1/2 cup sour cream. n) Add mixture to a blender and pulse 1-2 minutes until smooth. n) Chill in fridge till needed
4. Grilled Tomato Salsa: n) Saute the 2 serrano chiles, 1 small red onion, 4 cloves of garlic in some oil till softn) Brush tomatoes with oil and season with salt and peppern) Grill tomatoes on both sides till slightly charred and soft (I put the tomatoes in an oven at 400 degrees Fahrenheit and flipped tomatoes till both sides slightly charred)n) Transfer tomatoes and serrano mixture to a food processorn) Add 4 tablespoons of lime juice and salt and pepper and process until smooth. n) Add 1/4 cup cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) n) Transfer to a bowl. Chill till needed (I prefer it cold)
5. Cook the Steak:n) In a small bowl stir together chili powder, 1 clove garlic, cinnamon, 1/4 tspn salt and cayenne pepper. Rub spice mixture on both sides of steaks.n) Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. I used a pan and cooked slices over medium heat about 3 minutes each side.n) Remove from grill and let meat sit for 10 to 15 minutes. n) Carve into thin slices.
6. Making Tacos:n) Warm tortillas by placing them on the grill, for about 30 seconds, turning once till a little brownn) Place steak with some chopped yellow onions, cabbage, some vinaigrette, tomato salsa, and sprinkle with fresh cilantro

chili powder, garlic, ground cinnamon, cayenne powder, red cabbage, cilantro, yellow onions, salt, corn tortillas yellow, garlic, white wine vinegar, canola oil, lime juice, milk, sour cream, jalapeno, serrano chiles, red onion, tomatoes, orange juiced, olive oil

Taken from www.yummly.com/recipe/Steak-Tacos-with-a-Cilantro-Lime-Vinaigrette-and-Tomato-Salsa-1108058 (may not work)