Marinated Flank Steak Mexican Style

Marinated  Flank Steak Mexican Style

Marinade

1/4 cup tequila

Juice of 1 lime

2 tbls extra-virgin olive oil

1 tbls ground cumin

2 tbls chili powder homemade of course but you can use store bought

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1-1/2 pounds flank steak sliced into 3rds length wise

Salsa

6 medium tomatillos, husks removed and rinsed and roasted

2 small poblano chile peppers, each 3 to 4 inches long roasted

1 jalapeño chili pepper roasted

1/2 small red onion, peeled and cut center on the equator and roasted

2 plum tomatoes, roughly chopped

1/4C  roughly chopped fresh cilantro leaves

1 teaspoon kosher salt

10 flour tortillas (10 inches), warmed

2 medium Haas avocados, sliced

1 cup crumbled queso fresco

 In a small bowl whisk the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade. Allow the steaks to marinate at room temperature for about 30 minutes, turning the bag occasionally.  I use a vacuum marinator

 Start grill using charcoal briquettes or lump.

Coat peppers and onion along with tomatillos with olive oil. Grill the tomatillos, poblano, jalapeno, and onion  until the tomatillos soften and begin to collapse and the chile peppers and onion are slightly softened and lightly charred, turning as needed. Remove them from the grill as they are done. Place the chiles in a bowl, cover with plastic wrap, and let them steam for about 10 minutes to loosen the skins. When the chiles are cool enough to handle, pull off and discard the skin, stems, and seeds.

Place the salsa ingredients in a food processor or blender; pulse until you have a chunky salsa puree. Pour into a medium serving bowl and set aside, or cover and refrigerate for up to 2 days.
 Grill flank steaks using damp mesquite chips. Turning 90 degrees after 5mins then 5 to 6 mins more. Flip and repeat.  Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks against the grain into 1/4-inch-thick slices and place in warmed tortillas topped with salsa, avocado, and queso fresco