April 12, 2021

Flank Steak Tacos with Roasted Tomatillo Salsa

Found on page 100 of my Ranch Raised Cookbook!
Photography by Charity Burggraaf

If you know me enough to know how much I love jalapeños, you also know I love hot sauce equally well. There is really nothing like homemade hot sauce. I grow a ridiculous number of chili peppers in my.vegetable garden, so I can make gallons of green and red chili hot sauce to last me through the winter. This salsa can be as kicky as you want it to be. Adjust the heat by adding more or less peppers; deseeding them will also bring the heat level down a bit since that’s where most of the spiciness resides.

Makes 6 servings.


For the Steak

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds flank steak

For the Salsa

  • 1 1/2 pounds fresh tomatillos, husked
  • 1 small white onion, quartered and cut crosswise into thick slices
  • 2 or 3 jalapeños or serranos (depending on how spicy you like it), trimmed
  • 2 large cloves garlic, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1/2 bunch fresh cilantro, thick stems removed and leaves chopped
  • Juice of 1 lime (2 tablespoons)
  • Kosher salt

For Serving

  • 12 (6-inch) corn tortillas, warmed
  • About 3/4 cup crumbled cotija cheese
  • 1/3 cup finely chopped white onion
  • 1/3 cup chopped fresh cilantro leaves
  • 2 ripe avocados, sliced
  • 2 limes, cut into wedges


To marinate the steak, in a small bowl, whisk together the oil, cumin, oregano, salt and pepper. Put the steak in a baking dish and pour the marinade over it, turning to coat. Cover and refrigerate for at least 30 minutes or up to 10 hours.

To make the salsa, preheat the oven to 500 degrees F and line a large rimmed baking sheet with aluminum foil or parchment paper. Place the tomatillos, onion, chilies, and garlic on the baking sheet, drizzle with the oil, and toss to coat.

Roast until the skins start to darken and the tomatillos soften, 15 to 20 minutes. Scrape the mixture into the bowl of a food processor, including any juices. Add the cilantro, lime juice, and a big pinch of salt and pulse to the desired consistency (add a little water if the salsa is too thick). Transfer to a bowl and season with additional salt if needed. Set aside to cool completely (you should have 2 1/2 cups salsa). Leftover salsa will keep for a week in the refrigerator.

To cook the steak, prepare a charcoal or gas grill for direct cooking over medium-high heat (400 to 450 degrees F) or heat a stovetop grill pan over medium-high heat. Brush the grates clean. Grill the steak with the lid closed, only turning once halfway through, until cooked to the preferred doneness, 8 to 10 minutes total for medium-rare. Transfer the steak to a cutting board to rest for 5 minutes.

To serve, cut the steak against the grain into 1/4-inch thick slices and serve from the cutting board. Set out the tortillas alongside bowls of the tomatillo salsa, cheese, onion, cilantro, avocado, and lime wedges, and invite diners to build their tacos as they like. Squeeze the lime wedges over the top and enjoy at once!

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