Prep Time: 20 mins
Cook Time: 10 mins
Make-Ahead: Salsa verde can be made up to 1 day ahead, covered and refrigerated.
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
- 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.