Maximum Living Steak and Tomatillo Tacos
When it comes to entrées, what’s more satisfying than a juicy steak? And what’s more fun and festive than tacos? And when we combine the two, your taste buds don’t even have a chance! Be sure to bookmark this page, because we’re sure you’ll be coming back for more!
- 1 jalapeño pepper, diced
- 4 garlic cloves, diced
- ¼ cup cilantro, coarsely chopped
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- 1 pound skirt steak, cut crosswise into thin strips
- 8 small to medium flour or corn tortillas
- 1 Avocado, diced
- ½ cup sour cream
- 1 Lime (½ for juice, ½ for garnish)
- 4 cloves garlic, diced
- 2 tomatillos (can be replaced with salsa verde)
- Crumbled cotija cheese
- Cilantro, coarsely chopped
- ¼ cup red onion
- Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a bowl or one-gallon re-sealable plastic bag. Add steak to marinade and toss. If using bowl, cover with plastic wrap. Marinate at least 30 minutes at room temperature or for maximum flavor, chill overnight in refrigerator, tossing occasionally.
- In a small pan on medium heat, sauté garlic and tomatillos in a tablespoon or two of olive oil and lime juice until lightly browned and tomatillos are softened.
- Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off bits of jalapeño or garlic from the meat, then discard marinade. Grill steak 2–3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
- Warm tortillas in a microwave, oven, or over a gas flame.
- Divide steak among tortillas, then top with tomatillo, garlic, avocado, sour cream, cotija cheese, cilantro, and onion.
- Squeeze juice from 1 half of the lime over the tacos, and cut the other half into wedges and serve with tacos.
Do Ahead of Time
If you have time, the steak can be marinated 1 day ahead of time, just be sure to the meat chilled in the refrigerator. This allows the marinade to soak for much longer, and really infuses the flavors deep into the steak. Even if you have a couple hours, that can make a big difference.