Carne Asada Taco Salad with Tomatillo Salsa | Red Meat Recipes | Weber HK

Ingredients

• fresh lime juice
• dried oregano, preferably Mexican
• freshly ground black pepper
• Kosher salt
• 455 grams skirt steak, about 12 millimeters thick, trimmed of excess surface fat, cut crosswise into two or three pieces
• garlic cloves, unpeeled
• 455 grams tomatillos, papery husks removed and rinsed
• small white onion, cut in half through the stem
• jalapeño chile pepper
• 12 grams loosely packed fresh cilantro leaves
• can (430 grams) black beans, rinsed and drained
• 170 grams sturdy corn tortilla chips, coarsely broken (170 grams)
• heads romaine or red leaf lettuce, thinly sliced (600 grams)
• ripe tomatoes, diced
• Hass avocado, cut into small dice
• 110 grams crumbled queso fresco cheese (about 120 grams)