Latin Spice Cups with Tomato Relish

By LoriCaputo

Ingredients

• 1 lb. (500g) boneless top sirloin grilling steak
• 1 tbsp (15mL) minced garlic
• 2 teaspoons (10mL) chopped fresh cilantro stems
• 2 teaspoons (10 mL) whole cumin seeds, toasted and ground
• 1/2 tsp (2mL) hot pepper flakes
• medium jalapeno pepper, seeded and minced
• 1/2 tsp salt (2 mL)
• 2 1/2 lb. (1 kg) tomatoes
• 2 1/2 teaspoons (12 mL) olive oil
• 2 teaspoons (10mL) salt
• 1/2 tsp (2 mL) pepper
• 1/3 cup (75mL) chopped cilantro
• 1/3 cup (75mL) lime juice
• 1/2 tsp (2mL) salt
• 2 x large flour tortillas
• Sea salt

Preparation

Step 1

1. Rub steak with garlic, cilantro, ground cumin, hot pepper flakes and jalapeno pepper and salt. Refrigerate 4 hours or overnight.
2. Cut tomatoes in half toss with olive oil, salt and pepper. Transfer to baking sheet and bake at 250 degrees (130 Celsius) for about 2 hours or until tender, browned and wrinkled. Cool.
3. In bowl of food processor, combine roasted tomatoes with cilantro, lime juice and salt. Pulse just until combined, but still chunky. Reserve.
4. Sear steak in well greased grill pan, or grill over medium high heat, turning once, until well marked and cooked to medium rare, about 5 minutes. Let rest 10 minutes. Slice thinly against the grain.
5. Using 2-inch (5 cm) cookie cutter, cut rounds out of tortillas. Press into mini muffin pan, and bake at 350 degrees (180 Celsius) until lightly browned around the edges. Transfer to cooling rack.
6. To serve, place one or two strips of beef in cup and top with teaspoonful (5 mL) of salsa. Sprinkle with sea salt.