1/3 cup jicama, chopped
1/3 cup orange, chopped
1 tablespoon jalapeno pepper, finely chopped
2 teaspoons red wine vinegar
1 tablespoon fresh cilantro, chopped
1/2 teaspoon orange peel, grated
1/2 cup avocado, mashed
1 tablespoon low-fat sour cream
2 teaspoons ground cumin
1 teaspoon orange peel, grated
Two 8-ounce beef flat iron steaks
12 corn tortillas, 6- to 7-inch diameter
1 tablespoon vegetable oil
Salt and pepper
For Citrus Salsa, combine salsa ingredients in a small bowl; season with salt and pepper to taste, then set aside.
Next, place Avocado Cream ingredients in a small bowl; season with salt and pepper to taste, then set aside.
Combine cumin and orange peel; press evenly onto steaks. Place steaks on grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Transfer steaks to carving board. If using a gas grill, cook over medium heat, covered, for 12 to 16 minutes.
Meanwhile, cut one mini tortilla from each tortilla with 4-inch diameter cookie cutter. Discard tortilla scraps or save for another use. Lightly brush both sides of mini tortillas with oil. Grill over medium heat 1 to 3 minutes or until lightly crisp, turning once.
Carve steaks in half lengthwise, then crosswise into thin slices. Season with salt and pepper as desired. Top each mini tortilla with equal amounts of avocado cream, beef slices and salsa. Serve immediately.