Steak Tacos with Salsa Verde

Ingredients

• 1 1/2 lb skirt steak or flank steak
• 1 tbsp neutral oil
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 1 lb tomatillos, husked and rinsed
• 1 jalapeno
• 1 serrano pepper
• 1/4 white onion
• 1 garlic clove, unpeeled
• 1/2 cup cilantro
• 1 tbsp lime juice
• 1/2 tsp kosher salt
• 8 small corn tortillas
• 1/3 cup white onion, finely diced
• 1/3 cup cilantro, chopped
• lime wedges

Instructions

1. Heat broiler to high.
2. Place tomatillos, jalapeno, optional serrano, onion, and unpeeled garlic on a sheet pan.
3. Broil until blistered and softened, turning once, about 8-12 minutes total.
4. Peel the garlic.
5. Blend roasted vegetables with cilantro, lime juice, and salt until slightly textured.
6. Pat steak dry.
7. Rub with oil, salt, cumin, chili powder, and black pepper.
8. Heat a grill or cast-iron skillet over high heat.
9. Cook steak until deeply browned and cooked to desired doneness; for food safety, whole cuts should reach at least 145F followed by a 3-minute rest.
10. Transfer to a board and squeeze lime juice over the steak.
11. Rest at least 5 minutes.
12. Slice thinly against the grain.
13. Warm tortillas in a dry skillet.
14. Fill with steak.
15. Top with salsa verde, onion, and cilantro.
16. Serve with lime wedges.

Nutrition

Chef's Notes

SLICE AGAINST THE GRAIN: This is critical with skirt and flank steak. Cutting across the muscle fibers dramatically improves tenderness. HIGH HEAT: These cuts benefit from aggressive browning and relatively fast cooking. SALSA: Keep some texture rather than blending it into a completely smooth puree.

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