Ermegawd. I love this salsa. I want to tear open a bag of tortilla chips and annhilate this salsa, but I won’t. And no, that’s not because I’m craving chips, it is simply because the salsa is that good.
The marinade is also quick and easy, I imagine it would work on chicken or pork, too. Super easy and a delightful dinner.
Whole 30, Day 3, Dinner = It’s a keeper all around.
Ingredients for Steak and Marinade:
- 2-3 lb flank steak
- 1/3 cup white vinegar
- 1/3 cup olive oil
- 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 paprika
Ingredients for Tomatillo-Avocado Salsa:
- 1 lb tomatillos, husk removed (about 4 to 5)
- 1 jalapeno (remove seeds for milder flavor)
- ½ bunch of cilantro, stems and all
- 1/2 medium onion, quartered
- 2 garlic cloves
- 1 avocado, no seed or skin
- 1 lime, juiced
- 1 tsp salt
In a medium bowl, combine all ingredients for the marinade (vinegar, oil, lime juice and spices) and mix well. Put the flank steak in a large storage bag and add the marinade. Close the storage bag, removing as much air as possible, and turn the bag to make sure the steak is covered. Ideally, allow the steak to marinate overnight but not less than a few hours.
To prepare the salsa, combine ingredients in high-powered blender. (I used Nutribullet and it worked perfectly and took only about a minute.) Blend to desired consitency. Store in refrigerator for up to 2 weeks.
To cook the flank steak you can either broil or grill. We opted to grill over medium-high heat to a medium-rare temperature. Approximately 15 minutes, based on your gril.
Serve topped with the tomatillo-avocado salsa. I aslo served with simple sweet potato wedges to balance out the meal!
Recipe Source: Primally Inspired