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Tacos:
6 eggs
6 corn tortillas
¾ lb flank steak
¼ cup queso fresco – crumbled
¼ cup salsa verde (recipe below)
For garnish: cilantro and lime wedges
Steak Marinade:
6 Tbsp orange juice (no pulp)
2 Tbsp olive oil
2 Tbsp chopped cilantro
1 lime – juiced
½ lemon – juiced
1 ½ Tbsp white wine vinegar
½ tsp cumin
¼ tsp pepper
¼ tsp salt
2 cloves garlic – minced
Salsa Verde:
¼ lb tomatillos
½ jalapeno
1 clove garlic
2 Tbsp cilantro
2 Tbsp white onion
1 tsp lime juice
Salt and pepper to taste
Combine all marinade ingredients. Place steak and marinade in a resealable bag and refrigerate for 2 hours or overnight.
To make the salsa verde, roast tomatillos in a pre-heated 425°F oven for about 15 minutes or until they start to brown at the top. Remove from the oven and add to a food processor or blender along with remaining salsa verde ingredients (work carefully as the mixture will be hot).
Once the steak is done marinating, heat a large pan over high heat and cook for about 6 to 7 minutes per side or until desired doneness. Allow the steak to rest for about 5 minutes before slicing.
As the steak rests, fry eggs in a pan.
Heat tortillas and assemble with steak, fried eggs, salsa verde, queso fresco and cilantro.
