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Hotter Than Hades Steak and Salsa Bites

Makes: 16 servings
Serving size: 4 pieces Yield: 64 pieces
Prep 25 mins to 30 mins Broil 8 mins to 9 mins Stand 25 mins
Hotter Than Hades Steak and Salsa Bites
  • 2  cups  red and/or yellow grape tomatoes, quartered
  • 1  mango, peeled, pit removed, cut into 1/2-inch pieces
  • 1  avocado, peeled, pit removed, cut into 1/2-inch pieces
  • 6  green onions, white and green parts, chopped (about 1 cup)
  • 1  habanero pepper, seeded and finely chopped
  • 1/2  cup  chopped fresh cilantro
  • 2  tablespoons  olive oil
  •  Zest and juice from 1 lime
  • 1 1/2  tablespoons  whole cumin seeds
  • 1 1/2  tablespoons  whole coriander seeds
  • 1  tablespoon  packed light brown sugar
  • 1  teaspoon  garlic salt
  • 1/2  teaspoon  red pepper flakes
  • 1  pound  boneless sirloin steak, cut 1-inch thick
  • 1  tablespoon  olive oil
  •  Scoop-shaped tortilla chips

1. For salsa, combine tomatoes, mango, avocado, green onions, habanero pepper, fresh cilantro, olive oil, and juice and grated zest of lime in non-reactive bowl. Let stand 15 minutes at room temperature before serving.

2. For steak, in small skillet combine cumin and coriander seeds; toast over high heat for 1 to 2 minutes or until fragrant, stirring occasionally. Transfer spices to a spice grinder or mortar (with pestle). Process until finely ground. In a small bowl combine ground spices, sugar, garlic salt, and red pepper flakes. Rub both sides of steak with oil. Pat 1/2 of spice mixture on each side of steak. Preheat broiler. Place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 9 minutes (for medium-rare doneness), turning once. (For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 11 to 15 minutes for medium rare doneness, turning once. For a gas grill, preheat grill. Reduce heat to medium. Place steak on rack over heat and grill as directed above.) Remove meat from broiler or grill. Wrap in foil and let stand 10 minutes. Slice across the grain into very thin slices; cut slices into 2-inch pieces.

3. To serve, place 1 to 2 steak slices in bottom of tortilla cups; top with heaping tablespoon of salsa. Makes 16 servings (4 pieces per serving).

From the Test Kitchen
  • Check the ethnic foods aisle at your local supermarket or the bulk spice section at a natural foods store for whole cumin and coriander seeds -- if you can't find substitute 1 tablespoon each ground cumin and coriander in the rub and skip the toasting step.
  • If there are vegetarians at the party, skip the steak and just fill the corn cups with 2 tablespoons of the salsa.
Nutrition Facts (Hotter Than Hades Steak and Salsa Bites)
  • Servings Per Recipe 16,
  • cal. (kcal) 180,
  • Fat, total (g) 12,
  • chol. (mg) 98,
  • sat. fat (g) 2,
  • carb. (g) 1,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 12,
  • vit. A (IU) 146,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 538,
  • Potassium (mg) 138,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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