CARNITAS-STYLE GRILLED BEEF TACOS
Erin Mylroie, UT

Total preparation and cooking time: 45 minutes
Marinating time: 15 minutes to 2 hours · Makes 6 servings.

4		beef shoulder top blade steaks (flat iron) (about 8 ounces each)
18		small corn tortillas (6 to 7-inch diameter)
Toppings:		Minced white onion, chopped fresh cilantro, lime wedges
Marinade:
1		cup prepared tomatillo salsa
1/3		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 chopped fresh cilantro
1/2		cup minced white onion
1		tablespoon fresh lime juice
1		teaspoon minced garlic
1/2		teaspoon salt

1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.

3. Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.

4. Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.

5. Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.

Cook's Tip:
One beef flank steak (about 1-1/2 to 2 pounds) or 1-1/2 pounds skirt steak (cut in 4 to 6-inch portions), may be substituted for top blade steaks (flat iron). Increase marinating time to 6 hours or overnight. Grill flank steak, uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium-rare doneness, turning once.

For recipe images, please contact Megan Severs at 312.228.6824 or via e-mail at megan.severs@ketchum.com.

When using this recipe, please credit with: © Cattlemen's Beef Board and National Cattlemen's Beef Association or Courtesy Cattlemen's Beef Board and National Cattlemen's Beef Association.