Nickel Allergy Friendly Gluten Free Salsa Verde Steak Tacos

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Nickel Allergy Friendly Gluten Free Salsa Verde Steak Tacos

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Ingredients

4 servings

For the steak

1.5 lb skirt steak
Signature Farms USDA Choice Beef Boneless Skirt Steak - 1.5Lbs USDA Choice Beef Skirt Steak Boneless - 1.50 Lb USDA Choice Beef Skirt Steak Swift Beef Inside Skirt Steak Wegmans Skirt Steak
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2 tbsp olive oil, divided
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the salsa verde

1 lb tomatillos, husked and rinsed
2 jalapeños, stemmed (seeds removed for less heat)
½ white onion, roughly chopped
2 garlic cloves, peeled
½ cup fresh cilantro, loosely packed
1 tbsp fresh lime juice
½ tsp salt

For serving

8 small corn tortillas
¼ cup white onion, finely diced
¼ cup fresh cilantro, roughly chopped
1 lime, cut into wedges
1 avocado, sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Pat the skirt steak dry with paper towels. In a small bowl, combine the cumin, smoked paprika, garlic powder, salt, and black pepper. Rub 1 tbsp of the olive oil over both sides of the steak, then press the spice mixture evenly onto all surfaces. Let the steak rest at room temperature for 30 minutes.
2
While the steak rests, make the salsa verde. Place the tomatillos, jalapeños, onion, and garlic in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are soft and have turned from bright green to a dull olive color.

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