Carnitas-Style Grilled Beef Taco

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

Toppings:
Minced white onion, chopped fresh cilantro, lime wedges

4 beef shoulder top blade steaks (fl at iron) (about 8 ounces each)
18 small corn tortillas (6 to 7-inch diameter)

Cooking Directions
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 for medium rare to medium
doneness, turning once.
Meanwhile combine avocado 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.