Marinade:
1 cup prepared tomatillo salsa
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
4 beef shoulder top blade steaks
(flat iron, about 8-ounce each)
18 small corn tortillas
(6- to 7-inch diameter)
Avocado Salsa:
1 1/2 cups prepared tomatillo salsa
1 large avocado, diced
2/3 cup chopped fresh cilantro
1/2 cup minced white onion
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon salt
Toppings:
Minced onion, chopped
Fresh cilantro
Lime wedges
1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn the steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Remove steak from marinade; discard marinade. Place the steaks on grill over medium-hot coals. Cook, covered, 10 to 14 minutes (or over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium-rare (146 degrees) to medium (160 degrees) doneness, turning occasionally.
3. Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
4. Place tortillas on grill. Cook until warm and slightly charred. Remove; keep warm.
5. Carve steak into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired
Yields 6 servings
Calories 493, Total Fat 19g, Cholesterol 68mg, Carbohydrate 45g,
Protein 35g, Sodium 407mg.