SKOL VIKINGS STEAK TACO TAILGATE
2 lb. marinated grass-fed flank steak
12 (6" diameter) whole wheat tortillas
Purple and Gold Salsa
other toppings, your choice: thinly sliced radishes, fresh cilantro, sliced avocado and crumbled queso fresco
yellow and blue corn tortilla chips, for serving
Preheat grill or broiler to high; grill or broil steak for 4-5 min. per side until desired doneness is reached. Allow steak to rest for 10 min. Heat tortillas a few at a time on still-hot grill just until warm and pliable, turning once (about 1 min. total). Slice steak thinly on the diagonal. Fill warm tortillas with slices of steak and top with salsa and other toppings of your choice; serve immediately. Serve remaining salsa with tortilla chips.
You can substitute your favorite bottled marinade.
PURPLE & GOLD SALSA:
In a medium mixing bowl, combine :
1 cup diced seedless purple grapes
1 cup diced organic black plums
1 cup diced mango
½ cup diced red (purple) onion
1 minced jalapeño pepper,
zest and juice of 1 lime
Season with kosher salt and freshly ground black peppercorns to taste.