Description
A quick and flavorful weeknight dinner featuring marinated flank steak seared in a skillet and served with a fresh, smoky charred salsa verde made from tomatillos and jalapeños.
Ingredients
Scale
- 1.5 pounds flank steak or skirt steak
- 1 medium white onion, chopped (for marinade)
- 1/2 cup fresh lime juice
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- Black pepper, to taste
- 1 pound tomatillos, husks removed and rinsed
- 2 medium jalapeño peppers, halved
- 1/2 medium white onion, quartered (for salsa)
- 3 cloves garlic, peeled (for salsa)
- 1 cup fresh cilantro, packed
- 2 tablespoons lime juice (for salsa)
- 1/2 teaspoon salt (for salsa)
- Corn tortillas, for serving
Instructions
- Whisk together lime juice, olive oil, minced garlic, chopped onion, cumin, chili powder, salt, and pepper to create the marinade.
- Place the steak in a zip-top bag or dish, pour the marinade over it, and massage to coat. Refrigerate for at least 30 minutes (up to 4 hours).
- Heat a large cast iron skillet or grill pan over medium-high heat. Add tomatillos, jalapeños, onion quarters, and garlic cloves (in skins).
- Char the vegetables undisturbed for 2-3 minutes per side until blackened and blistered, about 8-10 minutes total.
- Transfer charred vegetables to a blender. Peel the garlic. Add cilantro, 2 tablespoons lime juice, and 1/2 teaspoon salt. Blend until smooth, adding water if needed for consistency.
- Wipe out the skillet if necessary and turn heat to high. Remove steak from marinade and place in the hot pan.
- Sear the steak for 3-4 minutes per side for medium-rare (internal temp 130-135°F).
- Remove steak to a cutting board and let rest for 5-10 minutes.
- Slice the steak against the grain into thin strips.
- Warm tortillas in a dry skillet or over a gas flame.
- Serve steak on tortillas topped with charred salsa verde and desired garnishes like diced onion, cilantro, and lime wedges.
Notes
Cut the steak against the grain to ensure tenderness. Do not marinate for more than 6 hours as the acid can make the meat mushy. The salsa can be made ahead of time and stored in the fridge for up to 5 days. Leftover steak is excellent in quesadillas or over rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 3
- Protein: 22
Keywords: carne asada, tacos, salsa verde, tomatillos, quick dinner, weeknight meals, grilled steak, charred salsa, Mexican food