Grand Prize Winner: Joann Gough of Topeka, Kansas.
We loved this ingenious, tasty use of bottled salsa verde as marinade. “Grilled vegetables add such a wonderful depth to this simple, flavorful dish,” says Gough.
Steak and Marinade:
1 (2- to 3-pound) flat-iron steak
1/2 teaspoon coarse salt
1/4 teaspoon cracked black pepper
1 cup bottled salsa verde (such as Herdez)
2 tablespoons lime juice
2 tablespoons cilantro leaves
Tacos:
1 small red onion, cut into thirds, horizontally
2 fresh jalapenos, cut into halves, lengthwise, seeds and membranes removed
4 fresh tomatillos, peeled, scrubbed and cut into quarters
2 tablespoons olive oil
1 teaspoon coarse salt
1 avocado
1/2 cup queso fresco (fresh Mexican cheese), crumbled
8 fajita size flour tortillas, warmed
2 tablespoons cilantro leaves
1 fresh lime, cut into wedges
1. To prepare steak, sprinkle steak with salt and pepper. Combine steak, salsa verde, lime juice and cilantro in a large zip-top plastic bag. Seal and refrigerate at least 2 hours or up to 8 hours. Remove steak from bag and discard bag with marinade.
2. Heat grill or grill pan to medium-high heat.
3. Grill steak to desired degree of doneness. Remove from grill and let rest at least 10 minutes.
4. To prepare tacos, brush onion, jalapeno and tomatillos with olive oil. Sprinkle with salt. Grill vegetables until soft and slightly charred, 5 to 6 minutes per side. Remove vegetables from heat.
5. Cut steak diagonally into strips. Cut onion, jalapenos, tomatillos and avocado into thin slices. Arrange steak and vegetables on a large serving platter with warmed tortillas, queso fresco, cilantro and lime wedges. Serves 8.
Nutritional facts per serving: 540 calories, 22g fat, 95mg cholesterol, 40g protein, 43g carbohydrates, 4g fiber, 900mg sodium
