LONDON BROIL TACOS WITH MANGO-TOMATO-MINT SALSA

Beef|Gluten-free|Tacos|Tex-Mex

Ingredients

2-pounds London broil

Marinade:

½ cup olive oil

8 large cloves garlic, chopped

½ cup fresh cilantro, chopped

¼ cup brown sugar, packed

1 teaspoon cumin

1 teaspoon salt

1 teaspoon red pepper flakes

Juice from 2 large limes

Mango salsa:

1 large ripe mango, peeled and chopped

1 cup grape tomatoes, cut in half (or 1 cup chopped tomatoes, seeds removed)

1 small onion, chopped

4 cloves garlic, chopped

1 jalapeño, chopped (seeds included unless you like less spice, then seeds removed)

¼ cup fresh mint leaves, chopped

¼ cup fresh cilantro leaves, chopped

Juice from one lime

¼ cup olive oil

¼ cup orange juice

2 tablespoons brown sugar, packed

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

Crema:

1 cup sour cream

½ cup heavy cream

½ teaspoon salt

12, 6-8” flour tortillas (or corn tortillas for gluten free)

1 cup shredded Monterey Jack cheese

2 ripe avocados, sliced

1 bunch fresh cilantro

Instructions

Marinade London broil in a large ziplock bag with all marinade ingredients for at least 3 hours or, preferably, overnight.

Massage marinade into the meat periodically for best flavor infusion.

Combine all salsa ingredients in a small bowl and set aside to let flavors combine for 20-30 minutes.

Combine crema ingredients in a small bowl and whisk until smooth.

Cook the London broil over medium high heat , for about 3-4 minutes per side, depending on thickness until medium rare (about 130 degrees when tested with a thermometer). Top the meat with cheese, cover with foil, and let rest for at least 15 minutes before cutting. Once rested, cut the meat into thin slices on the bias (against the grain).

Toast tortillas on the grill until light browned and slightly crispy on both sides.

Serve tacos with a couple of slices of beef, mango salsa, avocado, crema, and cilantro leaves. DEVOUR.