Ingredients

Cook's note: 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.

Total preparation and cooking time: 45 minutes
Marinating time: 15 minutes to 2 hours

4 beef shoulder top blade steaks (flat iron), about 8 ounces each
18 small corn tortillas (6 to 7-inch diameter)

Marinade:
1 cup prepared tomatillo salsa
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper

Avocado salsa:
1 1/2 cups prepared tomatillo salsa
1 large avocado, diced
2/3 cup chopped fresh cilantro
1/2 cup minced white onion
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon salt

Toppings:
Minced white onion, chopped fresh cilantro, lime wedges

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.
Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
Place tortillas on grill. Grill until warm and slightly charred. Remove and keep warm.
Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired. Serves 6.

Directions

Recipe by Erin Mylroie of St. George $5,000 winner, 2005 National Beef Cook-Off