4 beef top-blade (flat-iron) steaks, about 18 ounces each
18 small corn tortillas 6-to-7 inch diameter
MARINADE
1 cup prepared tomatillo salsa
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
AVOCADO SALSA
1 1/2 cups prepared tomatillo salsa
1 large avocado, diced
2/3 cup fresh cilantro, chopped
1/2 cup white onion, minced
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1/2 teaspoon salt
TOPPINGS
Minced white onion
Chopped fresh cilantro
Lime wedges
Combine marinade ingredients in a small bowl. Place steaks and marinade in a food-safe plastic bag; turn steaks to coat. Close bag securely, and marinate steaks in refrigerator for 15 minutes to 2 hours. Remove steaks from marinade, discard marinade. Place steaks on grill over medium heat. Grill, covered, 1 to 14 minutes for medium rare to medium doneness, turning once. Meanwhile, combine avocado, salsa ingredients in a medium bowl. Set aside. Place tortillas on grill. Grill until warm and slightly charred. Remove, keep warm. Slice steaks, and serve in grilled tortillas with avocado salsa. Top with onion, cilantro, and lime wedges as desired.
Recipe from the "Char-Broil America Grills!" cookbook
