Steak Tacos With Pebre Salsa
MAKES 4 servings
IN SKILLET, heat 2 tsp vegetable oil over medium heat; cook 340 g top sirloin beef grilling steak, turning once, until medium-rare, 6 to 8 minutes. Let stand for 10 minutes; slice across the grain into ¼-inch (5 mm) thick slices. Meanwhile, in food processor, purée together 1 cup packed fresh cilantro, 1 cup packed fresh parsley, 1 clove garlic, ¼ cup chopped red onion, 2 tbsp extra-virgin olive oil, 2 tsp red wine vinegar and ¼ tsp each salt and pepper until smooth paste forms; set aside. Heat 8 whole wheat tortillas (6 inches/15 cm) according to package directions. Divide steak among tortillas. Top with cilantro mixture; ½ cup cherry tomatoes, halved; and 1 cup shredded Boston (or other) lettuce.