"For more tailgate party time, less cooking time and less mess, prepare the Corn Salsa, Avocado Cream and Rub the day before and refrigerate. Rub the steak and refrigerate in a plastic bag overnight, then transport everything in a cooler. Don’t forget the tortillas and sliced limes. Grill the steak at the tailgate at the tailgate."
1 pound beef top sirloin steak, cut 3/4″ thick
Avocado Cream (recipe follows)
8 small corn tortillas (6″ to 7″ diameter), warmed
Lime wedges (optional)
Spicy Grilled Corn Salsa
2 medium ears fresh sweet corn, in husks
1/2 cup seeded and chopped tomatoes
1 medium jalapeño pepper, finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
Rub
2 teaspoons ground cumin
1 clove garlic, minced
1 teaspoon brown sugar
1/8 teaspoon ground red pepper
Avocado Cream
1/3 cup coarsely mashed avocado
1 tablespoon chopped fresh cilantro
1 tablespoon reduced fat sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
PULL back corn husks, leaving them attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of cornhusk. Soak corn in cold water 30 minutes or up to several hours.
PREPARE Avocado Cream. Mix the ingredients, store in an airtight container and refrigerate.
COMBINE rub ingredients, press evenly onto the sirloin steak and set aside (or refrigerate).
REMOVE corn from water. Place on grid over medium, ash-covered coals. Grill, uncovered 20 to 30 minutes or until tender, turning occasionally. (For gas grill, preheat grill to medium heat and cook 15 to 25 minutes or until tender, turning occasionally.)
PLACE steak on grid over medium, ash-covered coals. Grill, uncovered, 13 minutes for medium rare (145°F) or 16 minutes for medium (160°F) turning occasionally. (For gas grill, preheat grill to medium heat and cook for 8 minutes for medium rare (145°F) or 13 minutes for medium (160°F) turning occasionally.)
TO prepare Spicy Grilled Corn Salsa, remove and discard husks when cool enough to handle. Cut corn kernels from cobs; place in medium bowl. Add tomatoes and jalapeño. Stir in cilantro, lime juice and salt; set aside (or refrigerate).
ALLOW steak to rest for 10 minutes. Carve into thin slices and season with salt. Serve steak in heated tortillas topped with Spicy Grilled Corn Salsa and Avocado Cream. Garnish with lime wedges.