for Vikings fans - SKOL VIKINGS STEAK TACO TAILGATE

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.

Serves 6.

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.