Carnitas-Style Grilled Beef Tacos Tex-Mex & Southwest

Ingredients

• 4 beef shoulder top blade steaks (flat iron) (about 8 oz. each)
• 18 small corn tortillas (6 to 7 inch diameter)

Toppings

• 1 cup prepared tomatillo salsa
• 1/3 cup chopped fresh cilantro
• 2 Tbsp. fresh lime juice
• 2 tsp. minced garlic
• 1/2 tsp. salt
• 1/4 tsp. 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 Tbsp. fresh lime juice
• 1 tsp. minced garlic
• 1/2 tsp. salt

Instructions

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.

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.

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

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

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