Carne Asada Tacos with Avocado Salsa

Name: Carne Asada Tacos with Avocado Salsa
Cook time: 2 hours 50 minutes
Yield: 6 servings
Ingredients: 2 lbs flank steak, excess fat trimmed; 12 corn tortillas; lime wedges and other favorite toppings to serve; juice of 2 limes; juice of 1 orange; 1/4 cups olive oil; 4 cloves of garlic, minced; 1/4 cups finely chopped cilantro; 1 tsp ground cumin; 1/2 tsp chili powder; 1 tsp smoked paprika; 1 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 8 oz tomatillos, husked, rinsed well, and quartered; 1/4 cups chopped white onion; 1/4 cups fresh epazote or cilantro; 2 jalapeños or serrano chiles, stemmed and coarsely chopped, seeded to taste; 1 tbsp fresh lime juice, plus more to taste; 1 tsp kosher salt, plus more to taste; 1 ripe medium avocado, coarsely chopped

Mains

Taco ‘bout delicious. These grilled steak tacos are a full taco night upgrade.

Servings: 6

Time: 2 hours 50 minutes

Ingredients

Tacos

2 lbs flank steak, excess fat trimmed
12 corn tortillas
lime wedges and other favorite toppings to serve

Marinade

juice of 2 limes
juice of 1 orange
1/4 cups olive oil
4 cloves of garlic, minced
1/4 cups finely chopped cilantro
1 tsp ground cumin
1/2 tsp chili powder
1 tsp smoked paprika
1 1/2 tsp kosher salt
1/4 tsp ground black pepper

Avocado Salsa

8 oz tomatillos, husked, rinsed well, and quartered
1/4 cups chopped white onion
1/4 cups fresh epazote or cilantro
2 jalapeños or serrano chiles, stemmed and coarsely chopped, seeded to taste
1 tbsp fresh lime juice, plus more to taste
1 tsp kosher salt, plus more to taste
1 ripe medium avocado, coarsely chopped

Process

In a bowl, whisk together all marinade ingredients until well combined.
Add the flank steak and marinade to a large resealable bag. Seal the bag tightly with no excess air and make sure the meat is thoroughly coated. Marinate for 2-3 hours in the refrigerator (up to 4 hours maximum).
While the steak is marinating, prepare the avocado salsa.
Add the tomatillos to a saucepan and bring to a boil. Allow to boil for 1-2 minutes, then transfer to the broiler and roast until they are charred.
Add the charred tomatillos, onion, epazote, chiles, avocado, lime juice, and salt to a food processor or mortar. Combine until very smooth. Add more lime juice and salt to taste.
Refrigerate in an airtight container until ready to serve. (Note: This keeps in the refrigerator for up to 3 days.)
20 minutes before cooking the steak, remove it from the fridge and let it sit at room temperature.
Pre-heat your grill to high. Remove the steak from the marinade and season with salt and pepper.
Cook on oiled grill 3-4 minutes per side for medium rare. Allow to rest for 10 minutes before slicing and serving.
Slice and squeeze limes on steak and serve with avocado salsa or your other favorite sauces and toppings.