"Beef Flat Iron Steaks get big south-of-the-border flavor from cilantro, onions and tomatillos."
4 beef shoulder top blade steaks (flat iron steaks), about 8 ounces each
18 small corn tortillas (6- to 7-inch diameter)
Minced white onion, chopped fresh cilantro, lime wedges
Marinade:
1 cup prepared tomatillo salsa
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
Avocado Salsa:
1 1/2 cups prepared tomatillo salsa
1 large avocado, diced
2/3 cup chopped fresh cilantro
1/2 cup minced white onion
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon salt
COMBINE marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
REMOVE steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
MEANWHILE, combine salsa ingredients in medium bowl. Set aside. Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
CARVE steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.