The Heat Is On

2009-05-22

Carnitas-Style Grilled Beef Tacos

Total Recipe Time:  45 minutes                                                                                                                                                                                                                                   
Marinade Time:  15 minutes to 2 hours

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 (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145ºF) to medium (160ºF) doneness, turning occasionally.
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.

Makes 6 servings                                                                                                                          
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 (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill skirt steak 10 to 13 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Nutrition information per serving using shoulder top blade (flat iron): 493 calories; 19 g fat (5 g saturated fat; 9 g monounsaturated fat); 68 mg cholesterol; 407 mg sodium; 45 g carbohydrate; 7.4 g fiber; 35 g protein; 6.1 mg niacin; 0.7 mg vitamin B6; 4.1 mcg vitamin B12; 4.4 mg iron; 27.7 mcg selenium; 11.4 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

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