Carnitas Style Grilled Beef Tacos

Steak strips get big south-of-the-border flavor from lime, garlic, cilantro, onions and tomatillo salsa.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Recipe Ingredients:

4 beef Flat Iron Steaks (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 ground black 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

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

Cooking Directions:

1. For Marinade: Combine marinade ingredients in small bowl.
2. 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.
3. For Avocado Salsa: Just before grilling steaks, combine avocado salsa ingredients in medium bowl. Set aside.
4. Remove steaks from marinade; discard marinade.
5. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare 145°F (162.7°C) to medium 160°F (71.1°C) doneness, turning occasionally.
6. Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
7. Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe using Flat Iron Steaks): 493 calories; 19 g fat (5 g saturated fat; 9 g monounsaturated fat); 68 mg cholesterol; 407 mg sodium; 45 g carbohydrate; 7.4 g fiber; 35 g protein; 6.1 mg niacin; 0.7 mg vitamin B6; 4.1 mcg vitamin B12; 4.4 mg iron; 27.7 mcg selenium; 11.4 mg zinc.

Nutritional Information Per Serving (1/6 of recipe using Skirt Steak): 461 calories; 2 g fat (6 g saturated fat; 10 g monounsaturated fat); 49 mg cholesterol; 410 mg sodium; 45 g carbohydrate; 7.4 g fiber; 26 g protein; 5.5 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 3.5 mg iron; 20.9 mcg selenium; 6.1 mg zinc.

Nutritional Information Per Serving (1/6 of recipe using Flank Steak): 421 calories; 14 g fat (4 g saturated fat; 6 g monounsaturated fat); 42 mg cholesterol; 378 mg sodium; 45 g carbohydrate; 7.4 g fiber; 29 g protein; 8.6 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 2.7 mg iron; 32.11 mcg selenium; 5.6 mg zinc.

Recipe and photograph provided courtesy of The Beef Checkoff.