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Citrus Marinated Grilled Flank Steak Tacos with Roasted Tomatillo and Avocado Sauce

Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with California Cabernet Sauvignon or Zinfandel.

Ingredients
  • 1½ lbs (675g) flank steak
  • marinade:
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/2 orange grated rind and juice
  • 1 lime grated rind and juice
  • 1/2 bunch cilantro leaves, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons (30ml) ground cumin
  • 2 tablespoons (30ml) ancho chili powder (or other chili powder)
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) honey
  • roasted tomatillo sauce:
  • 12 tomatillos, husks removed and quartered
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 avocado, pitted and diced
  • 1/2 bunch cilantro leaves
  • 2 green onions, thinly sliced
  • 1 jalapeno, seeded and diced
  • 1 lime grated rind and juice
  • salt and pepper to taste
  • 10 white corn tortillas, grilled
  • lime wedges

Serves 4



Directions
  • Preheat oven to 350 F. (176 C.)
  • Place the flank steak in a resealable plastic bag and set aside.
  • In a small bowl combine the marinade ingredients and whisk together.
  • Pour the marinade into the bag with the steak, seal and shake together until the steak is well coated.
  • Place the steak onto a shallow dish and then place in the refrigerator for about one and up to 6 hours.
  • While the steak marinates make the tomatillo sauce.
  • Pour the tomatillos onto a baking sheet and top with the minced garlic, a drizzle of olive oil, salt and pepper.
  • Roast the tomatillos for 20 minutes or until soft.
  • Pour the cooled tomatillos into a food processor with the remaining sauce ingredients and puree until smooth.
  • Season with salt and pepper and set aside until ready to use.
  • Remove the flank steak from the marinade and pat dry.
  • Season with salt and pepper.
  • Grill the flank steak on each side for about 5 to 6 minutes.
  • Transfer the steak to a cutting board and allow it to rest for about 5 minutes Slice the steak against the grain into thin strips.
  • To assemble the tacos place desired amount of steak onto a grilled tortilla and top with the tomatillo sauce.
  • Serve warm with a wedge of lime.
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