Conversation – 18

Serves: 6

Prep Time: 20 mins

Cook Time: 10 mins

Make-Ahead: Salsa verde can be made up to 1 day ahead, covered and refrigerated.

Ingredients
Two 6-oz. coulotte steaks

3 tbs. extra virgin olive oil, divided

3 green onions

1 jalapeño, halved, seeded

1/4 cup fresh lime juice

1/4 cup chopped coriander

2 tbs. pumpkin seeds, toasted, coarsely chopped

2 garlic cloves, finely chopped

18 corn or flour tortillas, warmed

1 avocado, pitted, thinly sliced

1 1/2 cups thinly sliced green cabbage

2 radishes, thinly sliced

Method

Preheat grill for medium-high heat. Coat steaks with 2 tsp. oil and season with salt and pepper. Barbecue steaks 4 to 5 minutes per side for medium-rare doneness. Set steaks aside to rest on wire rack or trivet set over baking sheet.
Meanwhile, coat green onions and jalapeño with 1 tsp. oil and season with salt. Grill, turning as needed, for 3 minutes, or until they are nicely charred but still crisp-tender. Transfer to cutting board. Finely chop onions and jalapeño.
In small bowl, stir 2 tbs. oil, lime juice, coriander, pumpkin seeds, garlic, green onions, and jalapeño. Season salsa verde with salt and pepper.
Thinly slice steak against grain. Divide steak among warm tortillas, top with avocado, cabbage, radishes, and salsa verde.

Enjoy. 😜✨

Thanks Chef Stone.

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