Tacos are Heaven
STEAK TACOS are a staple on my summer menu.
Jazz them up with my recipe for avocado-tomatillo sauce and you’ve got yourself an award-winning meal! Spicy foods not your thing? Simply omit the serranos. Like a little more heat? Try a small habanero instead!
PREP TIME: 40 min | COOK TIME: 20 min | SERVINGS: 4
- 1 to 1-1/2 pounds flank steak, trimmed of fat
- Juice of 4 large limes
- 2 tsp freshly ground black pepper
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp crushed dried oregano
- Salt, to taste
- Corn or flour tortillas
- 1/2 onion, diced
- Queso fresco or other favorite cheese
- Chopped cilantro
For the sauce:
- 2 large or 3 small avocados, peeled and halved
- 4 medium tomatillos, peeled
- 3 cloves garlic, peeled
- 3 serrano peppers, deseeded
- 1/2 onion
- Juice of 2 limes
- Salt, to taste
- Cilantro (optional)
Trim steak of fat and place in 9-by-13-inch baking dish or large Ziploc bag. Cover with fresh lime juice and a sprinkle of salt. Marinate, at room temperature, 30 minutes.
Meanwhile, prepare the spice rub. Place remaining seasonings and additional salt, if desired, in small bowl. Mix to combine well. Set aside.
To make the sauce, in blender or food processor combine avocados, tomatillos, garlic, serranos, onion, lime juice and cilantro, if using. Process until smooth. Taste and add salt, as desired. Pour into serving bowl and place in refrigerator until needed.
Preheat gas or charcoal grill to medium-high heat. Lightly grease grill grates with a paper towel dipped in olive oil. Rub steak with spice mix on both sides. Cook steak 7 to 10 minutes per side, or until it reaches desired level of doneness. Remove from grill and let stand, covered, for
Heat tortillas on grill. Slice steak and assemble tacos. Top with diced red onion, cheese and cilantro, if desired. Drizzle with avocado-tomatillo sauce and serve.
NOTE| The sauce is made with raw ingredients, however, roasting them will add another level of flavor. To do so, place tomatillos, garlic, serranos and onion on a baking sheet and broil for 10 minutes, or until charred. Allow to cool completely before adding to the blender and proceeding with the recipe.
Recipe by Sara Mattillion, Graduate Dietetic Intern, Northern Illinois University