Ingredients
- 5 garlic cloves
- 2 large jalapeno chilies, seeded
- 1/2 cup canola oil
- 1 1/2 tsp ground cumin
- 2 tsp kosher salt, divided
- 1/2 cup fresh lime juice (from 5 limes)
- 1/2 cup chopped fresh cilantro
- 1 (1 1/2 lb) flat iron steak, trimmed
- 1/2 tsp black pepper
- 8 (6in) tortillas
- 1 cup shredded green cabbage (from 1 small head)
- 1 ripe avocado, cut into 8 slices
- 2 3/4=8 oz cotija cheese, crumbled (about 1/2 cup)
- 1 cup tomato or tomatillo salsa (from 1 16oz jar)
Preparation
Step 1
place garlic, jalapenos, canola oil, cumin and 1 1/2 tsp of the salt in a blender and process on high until smooth, about 45 seconds. stir in limejuice and cilantro. reserve 1/4 cup of marinade. chill in refrigerator until ready to use. place steak in a ziplock plastic bag and add remaining marinade. seal bag, and turn to coat. marinate for 1 hour at room temp.
preheat grill to medium high (400 to 450). or heat a grill pan over medium high. remove steaks from marinade wiping excess from steaks. discard marinade. sprinkle steaks evenly on both sides with pepper and remaining 1/2 tsp salt. place steaks on oiled grates and grill, uncovered, until medium rare, 7 to 8 mins jper side. remove from grill and let rest 5 mins. meanwhile place tortillas on grates, and grill, uncovered until warm, pliable and slightly charred, about 1 mins per side.
toss cabbage and reserved 1/4 cup jalapeno lime marinade in a small bowl. thinly slice steaks against the grain. top tortillas with sliced steak, cabbage mixture, avocado and cheese. serve with salsa.