Carne Asada Tacos

Directions

1. Marinate the steak: In a large zipper type bag or a shallow bowl, combine the ingredients for the marinade.
2. Place the steak in the bag or bowl and fully coat with the marinade. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in the fridge – but no longer – bringing to room temp before grilling.)
3. Preheat a grill to medium-high; at least 5 minutes for a gas grill. For a charcoal grill, heat the charcoal to very hot with an ash coating, then push the coals to one side of the grill. When the grill is ready -you should be able to hold your hand one inch above the grill grates for only a second- lightly rub the clean grill grate with an oil soaked paper towel using a pair of tongs.
4. For the salsa verde: Place the tomatillos, jalapenos and onion quarters in a bowl and lightly drizzle with oil. Toss to lightly coat.
5. Place the tomatillos, jalapeño and onions on the preheated grill, turning occasionally until the tomatillos and jalapenos have softened a bit and have some blackened spots and the onions get a little char, about 8-10 minutes.
6. In a food processor or blender, add the cilantro, creamy garlic sauce, lime juice and salt. Pulse a few times to chop
7. When the vegetables are ready, roughly chop (discard the jalapeno seeds) and transfer to the blender/food processor along with any accumulated juices.
8. Pulse until the mixture is mostly smooth, scraping down the sides as necessary. Taste and add additional salt and lime juice if needed. Cover and set aside; refrigerate if not consuming right away. The salsa will thicken up after a few hours in the refrigerator. Can be made up to 3 days ahead and refrigerated.
9. For the cilantro/onions: In a medium bowl, combine the chopped onion and cilantro for topping the tacos. Cover and set aside until needed.
10. Grill the steak: remove the steak from the marinade and lightly pat dry with paper towels.
11. Grill the steak on medium-high heat on the cooler side of the charcoal grill to the desired doneness. Medium-rare is recommended for best texture and flavor, about 4-5 minutes on each side (135°F).
12. While the steak is grilling, place the scallions on the grill and cook until tender and lightly charred.
13. When cooked to the desired doneness, remove the steak and scallions from the grill, cover lightly with foil and let rest for 10 minutes.
14. While the steak rests, lightly grill the tortillas until soft and pliable (about 30 seconds). Wrap in a towel or foil as they come off the grill to keep warm. Alternatively, wrap stacks of 12 in a kitchen towel and microwave each stack for 30 seconds on high.
15. When the steak has fully rested, cut ¼-inch cubes.
16. Assemble tacos with the warm tortillas, carne asada, salsa verde and cilantro/onion mixture. Serve with lime wedges and the grilled scallions.