Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with California Cabernet Sauvignon or Zinfandel.

Ingredients
- 1½ lbs (675g) flank steak
- marinade:
- 1/2 cup (125ml) extra virgin olive oil
- 1/2 orange grated rind and juice
- 1 lime grated rind and juice
- 1/2 bunch cilantro leaves, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons (30ml) ground cumin
- 2 tablespoons (30ml) ancho chili powder (or other chili powder)
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon (5ml) honey
- roasted tomatillo sauce:
- 12 tomatillos, husks removed and quartered
- 1 clove garlic, minced
- 2 tablespoons (30ml) extra virgin olive oil
- 1 avocado, pitted and diced
- 1/2 bunch cilantro leaves
- 2 green onions, thinly sliced
- 1 jalapeno, seeded and diced
- 1 lime grated rind and juice
- salt and pepper to taste
- 10 white corn tortillas, grilled
- lime wedges
Serves 4
Pair with
Directions
- Preheat oven to 350 F. (176 C.)
- Place the flank steak in a resealable plastic bag and set aside.
- In a small bowl combine the marinade ingredients and whisk together.
- Pour the marinade into the bag with the steak, seal and shake together until the steak is well coated.
- Place the steak onto a shallow dish and then place in the refrigerator for about one and up to 6 hours.
- While the steak marinates make the tomatillo sauce.
- Pour the tomatillos onto a baking sheet and top with the minced garlic, a drizzle of olive oil, salt and pepper.
- Roast the tomatillos for 20 minutes or until soft.
- Pour the cooled tomatillos into a food processor with the remaining sauce ingredients and puree until smooth.
- Season with salt and pepper and set aside until ready to use.
- Remove the flank steak from the marinade and pat dry.
- Season with salt and pepper.
- Grill the flank steak on each side for about 5 to 6 minutes.
- Transfer the steak to a cutting board and allow it to rest for about 5 minutes Slice the steak against the grain into thin strips.
- To assemble the tacos place desired amount of steak onto a grilled tortilla and top with the tomatillo sauce.
- Serve warm with a wedge of lime.