Kickoff BBQ Street Tacos with Smoky Tomatillo Salsa

Allergens

Gluten (in corn tortillas), Soy (potential in packaged spices)

Ingredients

• 1. 1 lb flank steak 2. 24 small corn tortillas 3. 1 large onion, thinly sliced 4. 2 cloves garlic, minced 5. Salt and pepper, to taste 6. 3 cups tomatillo, chopped 7. 1 jalapeño, seeded and chopped 8. 1/4 cup cilantro, chopped 9. 1 lime, juiced 10. 2 tablespoons olive oil 11. 1 teaspoon ground cumin

Instructions

1. Prepare the grill for medium high heat.
2. Season the flank steak with salt and pepper on both sides. Grill for 5 minutes per side or until desired doneness is reached. Let rest for 5 minutes, then slice into thin strips.
3. In a large skillet over medium heat, cook onion and garlic until softened. Add cumin and cook for another minute.
4. In a food processor, combine tomatillo, jalapeño, lime juice, and half of the cooked onion mixture. Process until smooth. Season with salt and pepper.
5. Heat tortillas on the grill for 30 seconds per side or until slightly charred. Keep warm in a clean kitchen towel.
6. Assemble tacos by placing sliced steak, smoky tomatillo salsa, and remaining cooked onion mixture into each tortilla. Serve immediately.

Chef’s Insight

The secret to our smoky tomato salsa is charring the tomatillos and jalapeños on the grill before blending, giving it a richer flavor.

Notes

This recipe can be adapted to cater to different dietary preferences and restrictions.