Flank Steak Tacos With Roasted Tomatillo Salsa

Let's Cook

1. Step 1.

   In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Place 1½ pounds flank steak in a baking dish, pour the marinade over it, and turn to coat evenly. Cover and refrigerate for at least 30 minutes or up to 10 hours.

2. Step 2.

   Preheat the oven to 500°F and line a large rimmed baking sheet with aluminum foil or parchment paper. Place 1½ pounds husked tomatillos, 1 small white onion quartered and cut crosswise into thick slices, 2 or 3 jalapeños or serranos trimmed, and 2 large peeled garlic cloves on the baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil and toss to coat. Roast until the skins start to darken and the tomatillos soften, 15 to 20 minutes.

3. Step 3.

   Scrape the roasted vegetable mixture, including any juices, into a food processor. Add ½ bunch chopped cilantro (thick stems removed), juice of 1 medium lime (2 tablespoons), and a big pinch of kosher salt. Pulse to desired consistency, adding a little water if the salsa is too thick. Transfer to a bowl, season with additional salt if needed, and set aside to cool completely. (You should have about 2½ cups salsa.)

4. Step 4.

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

5. Step 5.

   While the steak rests, warm 12 (6-inch) corn tortillas. Slice the rested steak against the grain into ¼-inch-thick slices. Set out the sliced steak, warm tortillas, and bowls of tomatillo salsa, about ¾ cup crumbled cotija cheese, ⅓ cup finely chopped white onion, ⅓ cup chopped fresh cilantro, 2 sliced ripe avocados, and 2 limes cut into wedges. Let diners build their own tacos, squeezing lime wedges over the top.