Carne Asada w/ Tomatillo Avocado Salsa

Carne Asada

Serves 2-3

Ingredients:

2-3 lb flank or skirt steak, 1 inch thick

1/3 cup white vinegar

1/3 cup olive oil or oil of choice

2 limes, juiced

4 cloves of garlic, minced

1 tsp salt

1 tsp pepper

1 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1 tsp dried oregano

1 tsp smoked paprika

DIRECTIONS:

Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well. Pour the marinade over the steak and turn to coat. Marinate in the fridge for at least 1 hour up to 24 hours.
After it’s finished marinating, turn the oven to broil and set the rack to the top position. Broil the steak for 6 minutes, flip, broil 5 more minutes for medium. Cook longer for more well done steak, but keep in mind that flank steak will get tough the more you cook it. Let rest 10 minutes. Cut the steak into slices and serve with, fresh cilantro and lime wedges and tomatillo avocado salsa!

Tomatillo Avocado Salsa

Makes about 4 cups of salsa

Ingredients:

1 lb tomatillos, husk removed (1 lb is about 4-5 tomatillos)

1 jalapeno, seeds removed (if you like it spicy, keep some of the seeds in there!)

½ bunch of cilantro (big handful!)

1 medium onion

2 garlic cloves

1 avocado, seed and skin removed

1 lime, juiced

1 tsp salt

DIRECTIONS:

Put everything in a high powered blender and blend for a few minutes until pureed or to desired consistency. If you don’t have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado, jalapeno, etc before adding it to your blender. This will keep for 2 weeks in the refrigerator.