BBQ Steak Tacos with Salsa Verde
Makes 2 Servings
Macros: 418 Cal, Fat 17g, Carbs 35g, Fibre 3g, Protein 27g
1 tbsp Extra Virgin Olive Oil
2 tbsps Orange Juice
1 tbsp Lime Juice
1/3 tsp Sea Salt (divided)
227 grams Flank Steak
1 Green Tomato (large, halved)
1 Jalapeno Pepper (roughly chopped)
1/4 White Onion (roughly chopped)
1/4 cup Cilantro (roughly chopped)
4 Corn Tortilla (medium)
In a baking dish, combine the oil, orange juice, lime juice, and half the salt. Place the steak in the dish and cover it with plastic wrap. Refrigerate for one hour.
Meanwhile, make the salsa. Set your oven to broil and move the rack to the highest position. Place the green tomatoes on a baking sheet. Broil for two to three minutes on each side, or until charred. Let cool.
Remove the core and peel of the tomatoes. Transfer to a food processor with the jalapeno, white onion, cilantro, and remaining salt. Pulse until your desired consistency is reached, adding water if it is too thick.
Grill the steak over medium-high heat for about three to four minutes per side. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
Divide the tortillas onto plates and place the steak slices in each taco. Top with the salsa. Enjoy!
Leftovers: Refrigerate the steak in an airtight container for up to two days. The salsa can be refrigerated for up to four days.
Serving Size: One serving is two tacos.
Marinade Time: Since this marinade is citrus-heavy, marinate the steak for no longer than four hours.
Additional Toppings: Avocado, extra cilantro, shredded lettuce, and/or or cabbage.