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Ingredients
2 tbsp avocado oil
1 lb tomatillos (husks peeled and rinsed well)
0.5 yellow onion (sliced in half)
2 cloves garlic (skins peeled)
1 jalapeño (sliced in half, seeds removed for mild heat)
0.25 cup water
0.25 cup fresh cilantro
Juice of 1 lime (around 2 tablespoons, plus more to taste)
0.5 tsp dry oregano
0.5 tsp kosher salt (plus more to taste)
1 ripe avocado
16 oz skirt steak (cut into 6-inch sections, substitute flap steak or flank steak)
Juice of 1 orange (around ¼ cup)
Juice of 1 large lime (around 2 tablespoons)
0.5 cup finely chopped fresh cilantro (divided in half)
1 tsp paprika
1 tsp kosher salt
1 tsp onion powder
0.5 tsp freshly-cracked black pepper
0.5 tsp smoked paprika
0.5 tsp ground cumin
0.5 tsp dry oregano
2 tbsp avocado oil
6 green onions
6 corn tortillas
0.25 cup finely chopped white onion (for serving)
Method
Preheat a frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the tomatillos, onion, garlic and jalapeño and cook, stirring occasionally, until the vegetables are lightly charred. Add the water and cook, using a wooden spoon to lift any brown bits off the bottom of the pan, until the liquid has reduced by ¼ in volume and the tomatillos are fork-tender, around 3 minutes.
Add everything to a blender along with the cilantro, lime juice, oregano, salt, and avocado and pulse until as smooth or chunky as you prefer. Taste the salsa for seasoning and adjust with salt and lime juice as desired. Transfer the salsa to a bowl, cover and refrigerate until ready to serve. The salsa will last up to 3 days in the fridge.
In a bowl, combine the steak, orange juice, lime juice, ¼ cup chopped cilantro, paprika, salt, onion powder, black pepper, smoked paprika, ground cumin and oregano. Toss everything to coat, cover and refrigerate 1 to 6 hours.
When ready to cook, preheat your Traeger Grill to 500F (475F if using a ModiFire Grill Grate) or a heavy-bottomed skillet or griddle over medium-high heat. If using a Traeger, add the avocado oil to the steak and toss to coat. If using a skillet or griddle, add the avocado oil to the pan and heat until shimmering. Transfer the steaks and green onions onto the grill or skillet/griddle and cook, undisturbed, until grill marks form or deeply seared, around 4 minutes for the steak and 2 minutes for the onion. Flip and cook the other side until grill marks form or deeply seared and the thickest part of the steak registers 125F for a medium-rare centre, around 4 more minutes for the steak and 1 minute for the onion. Transfer the steak and green onions to a cutting board and let them rest at least 6 minutes before slicing the steak into small cubes, leaving the onions whole.
While the steaks rest, warm the tortillas on the grill or skillet/griddle for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
In a small bowl, combine the remaining ¼ cup chopped cilantro and diced white onion and toss to incorporate.
To assemble the tacos, spread a layer of diced steak on to each tortilla, top with some of the avocado salsa and garnish with the fresh cilantro and onion mixture. Serve with the charred green onions, extra avocado salsa on the side and lime wedges for squeezing.
