Don’t get me wrong, I’m a huge fan of leftovers.
But only cooking for two (and often making meals that serve at least 4) means I end up with leftovers almost every night of the week. So, in the interest of not overwhelming my boyfriend with options on Leftover Night, I’ve been trying to curate more meals for two.
Tacos are an excellent meal for two, because you can portion them into two servings easily.
Unlike, say, pasta (which involves a certain amount of guess-work when portioning a meal for two), you only need to make as many tacos as you plan on eating! You can also portion the steak and salsa, no sweat. I use sirloin tip for these tacos. Sirloin tip is a pretty inexpensive cut of meat (perfect for kitchens on a budget) that, when treated properly, can be very flavourful and tasty! Obviously, feel free to use a “nicer” cut if you so desire. Slightly under 1lb. of this sirloin tip gives you just enough meat for about 6 tacos (give or take a few, depending on how much you pack them).
The show-stopper here, though, is the corn, avocado, and sun-dried tomato salsa. Sun-dried tomatoes are always a show-stopping ingredient in my books. I love them on pizza, in pasta, in salads, in risotto…the list goes on. Go figure that I should love them in this salsa, as well. Combined with the sweet pops of corn, creamy avocado, and the slight bite from the red onion, all tied together with lime juice, this salsa is a match made in heaven for these steak tacos!
Hint: Don’t be fooled by the serving size! You can double or even triple this recipe, as needed, if you want to serve more than two people. The ingredients in the salsa (1 ear of corn, 1 avocado, etc.) make this incredibly easy, and you can always use a bigger cut of meat and make more of the marinade.
- ~1lb. piece of sirloin tip steak, sliced into ~½ in. strips against the grain
- 2 cloves garlic, roughly chopped
- Juice of ½ a lime
- ¼ c. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- ½ tsp. pepper
- 1 ear corn
- 1 avocado, diced
- ½ red onion, diced
- ½ c. sun-dried tomatoes, finely chopped
- Juice of ½ a lime
- 2 tbsp. olive oil (or oil from the sun-dried tomatoes)
- Small pinch of red pepper flakes
- Salt & pepper to taste
- 6 whole-wheat flour tortillas
- In a large freezer bag, combine garlic, lime juice, olive oil, cumin, chili powder, salt, and pepper. Add steak strips to the bag, seal, and massage. Allow to marinade for at least 1 hour (unrefrigerated, but place in fridge if marinading for longer than 1 hour).
- Fill a medium pot with water and salt generously. Bring water to a boil.
- Once boiling, add the corn and boil for 5 minutes. Remove from water and allow to cool.
- When corn is cool enough to handle, stand it vertically on your cutting board, and run a sharp knife along the edges of the cob, in order to remove the kernels.
- In a large bowl, toss together avocado, red onion, sun-dried tomatoes, corn kernels, lime juice, oil, red pepper flakes, salt, and pepper. Set aside.
- Heat a large non-stick skillet over medium-high heat.
- In the meantime, wrap the tortillas in aluminum foil and place in a 200° oven to warm.
- Add the steak strips to the skillet and cook for about 3-4 minutes total, until they're browned on both sides but still slightly pink in the centre. You may have to cook the steak in 2 batches.
- Lay 3-4 strips of steak on a warm flour tortilla, and top with a few heaping spoonfuls of the salsa. Wrap and enjoy!
Love means revamping Taco Tuesday with these Steak Tacos with Corn, Avocado, and Sun-Dried Tomato Salsa!