This dish is packed with flavour! You can double up on the relish and store for a dinner party to serve with any beef main dish. To make slicing the beef easier, put it in the fridge after it?s cooked and your pieces will be paper-thin. Tortillas are pantry essentials and using a mini muffin tin they become an inexpensive and impressive hors d’oeuvre base.
Tortilla Cups & Assembly
Rub steak with garlic, cilantro, ground cumin, hot pepper flakes and jalapeno pepper and salt. Refrigerate 4 hours or overnight.
Make Tomato Relish before cooking steak.
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.
Cut tomatoes in half toss with olive oil, salt and pepper. Transfer to baking sheet and bake at 250ºF (130ºC) for about 2 hours or until tender, browned and wrinkled. Cool.
In bowl of food processor, combine roasted tomatoes with cilantro, lime juice and salt. Pulse just until combined, but still chunky. Reserve.
Using 2-inch (5 cm) cookie cutter, cut rounds out of tortillas. Press into mini muffin pan, and bake at 350ºF (180ºC) until lightly browned around the edges. Transfer to cooling rack.
To serve, place one or two strips of beef in cup and top with teaspoonful (5 mL) of salsa. Sprinkle with sea salt.