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Carnitas-Style Grilled Beef Tacos

Beef Flat Iron Steaks get big south-of-the-border flavor from cilantro, onions and tomatillos.

  • 45
    min
  • 6
    SERVINGS
  • 490
    Cal
  • 35 g
    Protein

Ingredients:

  • 4 beef Flat Iron Steaks (about 8 ounces each)
  • 18 small corn tortillas (6 to 7-inch diameter)
Toppings:
  • Minced onion, chopped fresh cilantro leaves, 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

Cooking:

  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, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) 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.

493 CALORIES

0 % *

5g SAT FAT

0 % DV **

35g PROTEIN

0 % DV

4.4 mg IRON

0 % DV

11.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using flat iron steaks: 493 Calories; 171 Calories from fat; 19g Total Fat (5 g Saturated Fat; 9 g Monounsaturated Fat;) 68 mg Cholesterol; 407 mg Sodium; 45 g Total Carbohydrate; 7.4 g Dietary Fiber; 35 g Protein; 4.4 mg Iron; 6.1 mg NE Niacin; 0.7 mg Vitamin B6; 4.1 mcg Vitamin B12; 11.4 mg Zinc; 27.7 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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