This is a dish that is loved by both my sons and now that they are married, by their wives. I have to make it for them every time they come home to California. This is a dish that is by far the best during tomato season. If you want to make it at another time of year, use cherry tomatoes. If you can't find Anaheim chiles, also called green chiles, you may substitute poblano chiles. The steak should be marinated at least 6 hours, overnight is better. If you can find masa harina and have a tortilla press, make your own tortillas. The recipe is based on one that can be found in Sunset Favorite Recipes II.
1.5 to 2 pounds sirloin steak
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 tsp salt
1/2 tsp dry oregano or 1.5 tsp fresh
1/4 tsp freshly ground black pepper
3 cloves minced garlic
Combine the marinade ingredients in a container which closely fits the steak. Add the steak, cover, and refrigerate it for at least 6 hours. If the steak is not covered by the marinade because the container doesn't fit closely enough, flip it over several times.
When you are ready to cook the steak, remove it from the marinade, let it drain, and cook it over glowing coals until it is done the way you like it. We like it medium rare. Let the steak rest for 10 minutes. Slice the steak diagonally across the grain into strips and then slice the strips into bite size pieces.
Fresh Avocado Salsa
4 medium tomatoes, coarsely chopped, or 1 basket cherry tomatoes, halved
3 green onions (scallions), both white and green part, finely chopped
3 tablespoons canned Anaheim chiles, seeded and chopped
1/2 tsp salt
1 tbsp olive oil
2 Haas avocados, diced just before serving
Combine all the ingredients except for the avocados in a bowl and cover. Let sit for a few hours at room temperature for the flavors to blend. If you must prepare the salsa earlier, refrigerate and then allow to come to room temperature before serving. When the steak is off the bbq, fold the avocado into the salsa.
Make 18 corn tortillas and keep warm or wrap purchased ones in foil and heat in the oven.
Place several pieces of steak on a warm tortilla, top with a large spoonful of salsa, fold and enjoy.