Chile Flank Steak Tacos & Fresh Tomatillo Salsa

Tomatillo Salsa

1/4 Lb Tomatillo

4 T Red Onion, diced

1 Jalapeno, seeded and minced

1. In a small bowl combine all ingredients and season with salt. Refrigerate.

Chile Flank Steak Tacos

1 T Oil + more for grilling

2 T Chile Powder

2 T Brown Sugar

2 T Soy Sauce

2 T Lime Juice

1 &1/2 Lbs Flank Steak

S & P

1 Large Red Onion, Cut into 1/4 Rounds

12 Corn or Flour Tortillas, warmed or lightly toasted

Tomatillo Salsa

1. In a small bowl, whisk together Oil, Chile Powder, Brown Sugar, Soy Sauce, and Lime Juice. Place Steak in a 9 x 13" baking dish and cover with marinade. Turn once to coat Steak, then cover dish and refrigerate 1 hour.
2. Heat grill or grill-pan to med-high. Clean and lightly Oil grill. Remove Steak from marinade, letting excess drip off;  reserve marinade. Season Steak with S & P. Grill Onion and Steak flipping occasionally, until Onion is lightly charred and Steak is Med-rare, about ten min. Brush Onion and Steak with reserve marinade and cook 1 min more, flipping once. Place Onion on serving plate. Transfer Steak to cutting board, cover with foil and allow to stand for appx 10 mins to cool. Thinly Slice against grain. 

Food Everyday, Martha Stewart Mag. June 2011