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Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with California Cabernet Sauvignon or Zinfandel.



  • 1½ lbs (675g) flank steak
  • marinade:
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/2 orange grated rind and juice
  • 1 lime grated rind and juice
  • 1/2 bunch cilantro leaves, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons (30ml) ground cumin
  • 2 tablespoons (30ml) ancho chili powder (or other chili powder)
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) honey
  • roasted tomatillo sauce:
  • 12 tomatillos, husks removed and quartered
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 avocado, pitted and diced
  • 1/2 bunch cilantro leaves
  • 2 green onions, thinly sliced
  • 1 jalapeno, seeded and diced
  • 1 lime grated rind and juice
  • salt and pepper to taste
  • 10 white corn tortillas, grilled
  • lime wedges

Serves 4



  • Preheat oven to 350 F. (176 C.)
  • Place the flank steak in a resealable plastic bag and set aside.
  • In a small bowl combine the marinade ingredients and whisk together.
  • Pour the marinade into the bag with the steak, seal and shake together until the steak is well coated.
  • Place the steak onto a shallow dish and then place in the refrigerator for about one and up to 6 hours.
  • While the steak marinates make the tomatillo sauce.
  • Pour the tomatillos onto a baking sheet and top with the minced garlic, a drizzle of olive oil, salt and pepper.
  • Roast the tomatillos for 20 minutes or until soft.
  • Pour the cooled tomatillos into a food processor with the remaining sauce ingredients and puree until smooth.
  • Season with salt and pepper and set aside until ready to use.
  • Remove the flank steak from the marinade and pat dry.
  • Season with salt and pepper.
  • Grill the flank steak on each side for about 5 to 6 minutes.
  • Transfer the steak to a cutting board and allow it to rest for about 5 minutes Slice the steak against the grain into thin strips.
  • To assemble the tacos place desired amount of steak onto a grilled tortilla and top with the tomatillo sauce.
  • Serve warm with a wedge of lime.

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