Taco Tuesday – Greek Steak Tacos with Cucumber Salsa

I small cucumber, diced
1/2 cup of Kalamata olives, pitted and chopped
1 cup of grape tomatoes, cut in half
Juice from 1 lime
1 garlic clove, minced
1/2 cup of chopped fresh cilantro
1/2 cup of feta cheese
1 teaspoon of salt
Pinch of pepper
Mix together to make the salsa.

Cut the steak in strips (1 1/2 lbs of flank, skirt or really any cut of steak) and put in a large plastic zipper bag. Add 1/2 cup of red wine, 2 teaspoons of cumin, 1 teaspoon of smoked paprika and 1 tablespoon of olive oil. Marinate for 4-5 hours. Grill.
Serve on flour or corn tortillas (hard or soft). We make corn tortillas with 2 cups of masa harina (fine corn flour), 1/2 teaspoon of salt and 1 1/2 cups of hot water. Mix together and let it rest for 1 hour covered with a tea towl or plastic wrap. Cut out 12 equal size balls of dough and roll out between plastic wrap or use a tortilla press (with dough between plastic wrap as well). Make your tortillas 6-inches in diameter. Cook in a hot cast iron pan for about 30 seconds on each side.
Serve the steak on the tortillas with the salsa and sour cream or tzatziki.