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| | | |  | | | Cook’s Tip: One beef flank steak (about 1-1/2 to 2 pounds) or 1-1/2 pounds skirt steak (cut in 4 to 6-inch portions) may be substituted for top blade steaks (flat iron). Increase marinating time to 6 hours or overnight. Grill flank steak, uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium rare doneness, turning once.
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| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; a good source of iron. | |  |
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Carnitas-Style Grilled Beef Tacos
45 minutes
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Ingredients: |
| 4 |
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beef shoulder top blade steaks (flat iron) (about 8 ounces each) |
| 18 |
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small corn tortillas (6 to 7-inch diameter) |
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Toppings: |
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Minced white onion, chopped fresh cilantro, lime wedges |
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Marinade: |
| 1 |
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cup prepared tomatillo salsa |
| 1/3 |
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cup chopped fresh cilantro |
| 2 |
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tablespoons fresh lime juice |
| 2 |
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teaspoons minced garlic |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon pepper |
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Avocado Salsa: |
| 1-1/2 |
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cups prepared tomatillo salsa |
| 1 |
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large avocado, diced |
| 2/3 |
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cup chopped fresh cilantro |
| 1/2 |
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cup minced white onion |
| 1 |
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tablespoon fresh lime juice |
| 1 |
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teaspoon minced garlic |
| 1/2 |
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teaspoon salt |
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Instructions: |
| 1. |
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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. |
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Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. |
| 3. |
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Meanwhile combine avocado salsa ingredients in medium bowl. Set aside. |
| 4. |
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Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm. |
| 5. |
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Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired. |
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| Makes 6 servings. |
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| | | | | Nutrition information per serving using shoulder top blade (flat iron): 493 calories; 19 g fat (5 g saturated fat; 9 g monounsaturated fat); 68 mg cholesterol; 407 mg sodium; 45 g carbohydrate; 7.4 g fiber; 35 g protein; 6.1 mg niacin; 0.7 mg vitamin B6; 4.1 mcg vitamin B12; 4.4 mg iron; 27.7 mcg selenium; 11.4 mg zinc.
Nutrition information per serving using flank: 421 calories; 14 g fat (4 g saturated fat; 6 g monounsaturated fat); 42 mg cholesterol; 378 mg sodium; 45 g carbohydrate; 7.4 g fiber; 29 g protein; 8.6 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 2.7 mg iron; 32.11 mcg selenium; 5.6 mg zinc.
Nutrition information per serving using skirt: 461 calories; 20 g fat (6 g saturated fat; 10 g monounsaturated fat); 49 mg cholesterol; 410 mg sodium; 45 g carbohydrate; 7.4 g fiber; 26 g protein; 5.5 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 3.5 mg iron; 20.9 mcg selenium; 6.1 mg zinc. |
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