Steak Tacos with Tomatillo Salsa and Pickled Onions

  • 5 servings
  •  1 hr 30 mins
  •  45 mins
  •  45 mins

Ingredients

  • Steak Tacos:,
  • 1-½ pounds flank steak
  • Salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • ½ cup freshly-chopped cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ⅓ cup Mazola® Corn Oil
  • 2 tablespoons white vinegar
  • 2 limes, juiced
  • ½ an orange,, juiced
  • 10 white corn tortillas,, warmed
  • Avocado
  • Pico de gallo

  • Tomatillo Salsa,
  • 1-½ pounds tomatillos
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup chopped white onion
  • 2 cloves (or more) garlic, optional
  • ½ cup chopped cilantro leaves and stems
  • 1 tablespoon fresh lime juice
  • 2 jalapeño or serrano peppers
  • Salt and pepper to taste

Instructions

  1. Season steak on both sides with salt and pepper.
  2. In a mixing bowl, stir together all of the marinade ingredients.
  3. Place flank steak in a bowl or large zip-top bag and pour marinade over steak.
  4. Seal bag or cover the container, and refrigerate, allowing the steak to marinate for between 2–5 hours.
  5. Remove steak from the refrigerator 20 minutes before grilling.
  6. Heat grill to high, and brush Mazola® Corn Oil lightly onto your steak. Lift steak from the bag of marinade, allowing excess marinade to drip off.
  7. Place steak on the grill and cook for about 3–5 minutes per side, or until desired doneness (depending on whether you like your medium rare or well done).
  8. Transfer steak to a cutting board, cover with aluminum foil and allow to rest 5 minutes. Cut the steak, against the grain, into very, very thin strips.
  9. Warm corn tortillas on a hot dry skillet. Top with steak, pico de gallo, sliced avocado and hot sauce, if desired.
  10. For the salsa:
  11. Preheat the grill at high heat.
  12. Remove the papery husks from the tomatillos and rinse well.
  13. Cut the tomatillos in half and place them on the grill for about 5–7 minutes to lightly blacken the skins of the tomatillos.
  14. Place the cooked tomatillos, lime juice, onions, garlic, cilantro, chili peppers, and Mazola® Corn Oil in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
  15. Season with salt to taste.
  16. Refrigerate until cool. Serve as topping for the tacos.
  17. Recipe by Chef Yisus @chefyisus