Flank Steak Tacos WITH Roasted Tomatillo Salsa
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
Flank steak marinated in cumin and oregano, grilled, and served in corn tortillas with roasted tomatillo salsa, cotija cheese, onion, cilantro, avocado, and lime.
Ingredients
- 14.8 ml extra-virgin olive oil
- 4.93 ml ground cumin
- 4.93 ml dried oregano
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 680 g flank steak
- 680 g fresh tomatillos husked
- 1 small white onion quartered and cut crosswise into thick slices
- 2 jalapeños or serranos trimmed
- 2 clove garlic peeled
- 29.6 ml extra-virgin olive oil
- 0.5 bunch fresh cilantro thick stems removed and leaves chopped
- 29.6 ml lime juice
- kosher salt
- 12 corn tortillas warmed
- 177 ml crumbled cotija cheese
- 78.1 ml finely chopped white onion
- 78.1 ml chopped fresh cilantro leaves
- 2 ripe avocados sliced
- 2 limes cut into wedges
Nutrition (per serving, estimated)
Estimated based off 12 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 189 mg
- Iron: 4.05 mg
- Magnesium: 96.7 mg
- Phosphorus: 500 mg
- Potassium: 957 mg
- Zinc: 5.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml extra-virgin olive oil
- 4.93 ml ground cumin
- 4.93 ml dried oregano
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 680 g flank steak
- 29.6 ml extra-virgin olive oil
- 29.6 ml lime juice
- kosher salt
- 177 ml crumbled cotija cheese
- 78.1 ml finely chopped white onion
- 78.1 ml chopped fresh cilantro leaves
Prepare
- 680 g fresh tomatillos, husked
- 1 small white onion, quartered and cut crosswise into thick slices
- Trim 2 jalapeños or serranos
- Peel 2 clove garlic
- 0.5 bunch fresh cilantro, thick stems removed and leaves chopped
- 12 corn tortillas, warmed
- Slice 2 ripe avocados
- 2 limes, cut into wedges
Let's Cook
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Step 1.
In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Place 1½ pounds flank steak in a baking dish, pour the marinade over it, and turn to coat evenly. Cover and refrigerate for at least 30 minutes or up to 10 hours.
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Step 2.
Preheat the oven to 500°F and line a large rimmed baking sheet with aluminum foil or parchment paper. Place 1½ pounds husked tomatillos, 1 small white onion quartered and cut crosswise into thick slices, 2 or 3 jalapeños or serranos trimmed, and 2 large peeled garlic cloves on the baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil and toss to coat. Roast until the skins start to darken and the tomatillos soften, 15 to 20 minutes.
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Step 3.
Scrape the roasted vegetable mixture, including any juices, into a food processor. Add ½ bunch chopped cilantro (thick stems removed), juice of 1 medium lime (2 tablespoons), and a big pinch of kosher salt. Pulse to desired consistency, adding a little water if the salsa is too thick. Transfer to a bowl, season with additional salt if needed, and set aside to cool completely. (You should have about 2½ cups salsa.)
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Step 4.
While the salsa cools, prepare a charcoal or gas grill for direct cooking over medium-high heat (400 to 450°F) or heat a stovetop grill pan over medium-high heat. Brush the grates clean. Grill the marinated steak with the lid closed, turning only once halfway through, until cooked to preferred doneness, 8 to 10 minutes total for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes.
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Step 5.
While the steak rests, warm 12 (6-inch) corn tortillas. Slice the rested steak against the grain into ¼-inch-thick slices. Set out the sliced steak, warm tortillas, and bowls of tomatillo salsa, about ¾ cup crumbled cotija cheese, ⅓ cup finely chopped white onion, ⅓ cup chopped fresh cilantro, 2 sliced ripe avocados, and 2 limes cut into wedges. Let diners build their own tacos, squeezing lime wedges over the top.