Beef Tacos with Creamy Avocado Sauce Recipe

• 1 pound flank steak trimmed
• ½ teaspoon ground cumin
• 2 garlic cloves minced
• 1 scallion finely chopped
• 1 tablespoon olive oil
• Salt and Pepper
• ½ teaspoon paprika
• 8 tortillas corn or flour to serve

Avocado Sauce

• 2 ripe avocados peeled and pitted
• ¼ cup white onion chopped
• 1 tablespoon olive oil
• ¼ cup fresh cilantro chopped
• 1 garlic clove
• ½ teaspoon ground cumin
• Juice 1 lime
• ¼ cup sour cream

To serve:

• 1 medium tomato diced
• 2 tablespoon finely chopped red onion
• ½ teaspoon Tabasco sauce
• Juice 1 lime
• Salt and Pepper
• ⅓ cup chopped fresh cilantro

To make the steak

• Place the flank steak in a zip-top bag. Add the minced garlic, ground cumin, chopped scallion, olive oil, paprika, salt and pepper. Seal the bag and refrigerate to marinate for at least 1 hour, or overnight for more flavor.
• Remove the steak from the bag and pat it dry, discarding any excess marinade. Preheat the grill and cook the steak about 5 minutes per side for medium, or until it reaches your preferred doneness.
• Take the steak off the grill and let it rest for 10 minutes. Slice thinly against the grain and keep warm until serving.

Avocado Sauce

• Combine the avocados, chopped white onion, olive oil, chopped cilantro, garlic clove, ground cumin, lime juice and sour cream in a food processor. Blend until smooth and creamy. Transfer to a bowl and taste for seasoning.
• Make the tomato salsa by mixing the diced tomato with the finely chopped red onion, Tabasco sauce, lime juice, chopped cilantro, salt and pepper. Adjust heat and seasoning as desired.
• To serve, warm the tortillas and let everyone assemble their tacos with sliced steak, a spoonful of avocado sauce and fresh tomato salsa.