Ingredients:

  • 1.5 lbs (680 g) flank steak
  • 1/4 cup (60 mL) fresh lime juice
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup (240 mL) fresh cilantro, chopped
  • 1/2 cup (120 mL) tomatillos, husked and roughly chopped
  • 1 jalapeño, seeded and chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60 mL) fresh lime juice
  • Salt, to taste
  • 8 small corn tortillas
  • Optional toppings: diced avocado, sliced radishes, crumbled queso fresco, lime wedges

Instructions:

  1. In a mixing bowl, combine lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Whisk until blended.
  2. Place flank steak in a resealable bag or shallow dish. Pour marinade over steak, ensuring it's well-coated. Seal or cover and refrigerate for at least 30 minutes.
  3. In a blender or food processor, combine cilantro, tomatillos, jalapeño, garlic, lime juice, and a pinch of salt. Blend until smooth. Adjust seasoning, if necessary.
  4. Preheat grill or grill pan over medium-high heat. Remove steak from marinade and grill for 5-7 minutes per side, or until desired doneness (145°F for medium-rare). Let rest for a few minutes.
  5. While the steak rests, warm tortillas on the grill for about 30 seconds per side until pliable.
  6. Thinly slice steak against the grain.
  7. On each tortilla, place sliced steak, top with salsa verde, and add any desired toppings. Serve immediately.