TACOS WITH TOMATILLO SALSA
Serves ten
- 1 kg EMH beef skirt steak
marinade:
- 1 large lime
- 1 tbsp olive oil
- 4 garlic cloves
- 1 medium onion
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 2 tsp smoked paprika
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp brown sugar
salsa:
- 250 g tomatillos or green tomatoes
- 1 jalapeno
- 1 garlic clove
- 1 medium onion
- a small bunch of coriander or flat-leaf parsley
to serve:
- tortillas
- toppings of your choice (feta cheese, cucumber, avocado, red onion)
Peel the onion and garlic, grate finely, add lime juice, olive oil, soy sauce, sugar and spice powders. Mix well and rub the meat thoroughly. Place on a platter, cover with cling film and refrigerate overnight to marinate.
For the salsa, peel the onion and garlic, cut into smaller pieces. Transfer to a food processor together with the tomatillos, coriander/parsley and jalapeno. Blitz until smooth, season with salt. If using green tomatoes, add a little lime juice to the salsa.
Wipe most of the marinade off the meat and grill over high heat for about seven minutes on each side, or until the internal temperature reaches 55 degrees. Transfer to a platter, cover with foil and let rest for 10-15 minutes. Slice thinly against the grain. Serve with tortillas, salsa and toppings of your choice.
