THISSSS product is amazing. You need to buy one. Then, after you buy it, you will have an even more fun time making this recipe. And then, after you make the salsa for this recipe, you will make it by itself all the time with the new kitchen appliance I encouraged you to buy. Mmmmhmm you will.
For Meat:
1/2 c. white vinegar
2 tablespoons chili powder
2 tablespoons EVOO
2 teaspoons salt
1 teaspoon garlic powder
2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
For Salsa:
1 pound tomatoes, chopped
2-4 fresh jalapeño peppers or serrano chiles, seeded and finely diced
1/2 c. chopped onion
1/2 c. fresh cilantro
1 teaspoon salt
Juice of 1 lime
1 ripe but slightly firm avocado, diced
Others:
16 5-6 inch corn or whole-wheat flour tortillas, warmed (I prefer corn.)
1/3 c. crumbled Cotija cheese, or other shredded cheese
Directions:
- Whisk vinegar, chili powder, oil, 2 teaspoons salt, and garlic powder in a 9x13 baking dish. Add steak and turn to coat. Cover and marinade in the fridge for at least an hour and up to 24 hours.
- Make salsa about 20 minutes (and up to 2 hours) before cooking the meat. Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice, and salt in a medium bowl. If you decide to use your new kitchen appliance, in the processor, combine chopped jalapeños (or chiles), onion (cut in quarters), cilantro, lime juice, and salt. After those ingredients have been chopped, add tomatoes (cut in quarters), and process again until tomatoes are chopped. DO NOT add diced avocados until after you're done processing.
- Position rack in upper third of oven; preheat broiler.
- Place the steak on rimmed baking sheet (discard the marinade). Broil 3-4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with salsa and cheese.
*Eating Well Magazine, January/February 2012