To make the salsa:
Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour of preparing.
To make the tacos:
Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.
In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.
Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.
Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place in a tortilla warmer to keep warm.
Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.
A Jícama, Radish, and Pickled Shallot Salad with Feta makes a bright, crunchy side.
nutrition information (per serving):
18, Fat Calories
162, Saturated Fat
21, Monounsaturated Fat
42, Polyunsaturated Fat
Photo: Christopher Hirsheimer