Steak and avocado is a match made in Mexican heaven. I love bistec con aguacate, and these steak tacos are loaded with avocado and fresh tomatoes, red bell pepper and cilantro. They are an easy weeknight meal and economical too: One pound of steak makes 10 generous tacos. Throw a steak on the grill, cut it up with the veggies, add some Frijoles pintos (Mexican pinto beans), and tuck it into a warm corn tortilla. Top it with your favorite salsa and a sprinkling of lime.
1 pound sirloin steak
2 medium avocados
2 medium fresh tomatoes
½ large red bell pepper
A handful of cilantro leaves
10 fresh corn tortillas
Salt and pepper to taste
Salsa to taste
Let steak sit for ½ an hour at room temperature, then generously salt and pepper it. Oil barbecue grill and heat on high. Grill steak for about 5 minutes on each side, until browned yet rare in the middle. Remove from grill and trim fat. Cut in strips against the grain, then cut into small pieces.
Chop vegetables into small pieces.
Heat tortillas on comal or heavy frying pan until warm and slightly crispy and can hold their shape when folded in half. Spoon steak. Frijoles pintos (Mexican pinto beans), and vegetables into the tortilla, squeeze lime over it and top with salsa to taste.