Austin Crispy Steak Tacos with Salsa Verde

I was sure I had posted this before, since it's one of our favorites... but I couldn't find it anywhere. So here it is... and you will not be disappointed. I remember watching her make it on her daytime show like it was yesterday. I was salivating with each step... and could taste it in my mouth.

It's a meat meal, double meat actually, that we had for Father's Day. Nothing says "I love you"

around our house

these days like meat does.

So it was for sure a great treat. Shayne loves it. The kids love it. I've made a few adaptations so it's a little "healthier". It's based on a Rachael Ray, and the "real" recipe is here.

1 2-pound flank steak, cut into 4 pieces
2 medium onions, 1 peeled and quartered, 1 finely chopped, divided
2 bay leaves
1 medium red onion, thinly sliced
4 cloves garlic, finely chopped, divided
1 jalapeño pepper, seeded and finely chopped
1 fresno chile, seeded and finely chopped
Salt and ground black pepper
1/2 pound soyrizo
6 tomatillos, husks removed, roughly chopped
1 teaspoon ground cumin
1 tablespoon agave nectar
1 avocado, pitted
1/4 cup fresh cilantro
Soft flour tortillas, for serving

Place flank steak into a crockpot with the quartered onion and bay leaves. Cover with cold water and cook on low for 4-6 hours. Remove meat from pot and discard water and veggies. {Rachael cooks it in a pot, but I love cooking meat in the crockpot because not matter what quality of meat it is, the crockpot will get it nice and tender.}

Shred the steak with a fork and transfer to a medium-size mixing bowl. Add red onion, 2 cloves garlic and peppers to the bowl and combine. Season with salt and pepper and reserve.

Place a large skillet over medium-high heat with a little bit of water along the bottom of the pan. Add the soyrizo to the pan and cook until golden brown, 5-6 minutes. Add the shredded meat and veggie mixture to the pan, spreading it out to cover the entire bottom, and cook until crispy on the bottom. Flip the mixture over and cook on the other side until crispy, about 5 minutes per side.

While the meat is cooking, place a medium pot over medium-high heat with a little bit of water on the bottom. Add the remaining chopped onion, garlic, tomatillos, and cumin to the pan, and cook until the veggies are tender and the tomatillos have begun to release their liquids, about 8 minutes. Transfer the mixture to a food processor, add in the honey, avocado and cilantro and pulse to puree.

To serve, spoon some of the meat and veggie mixture in soft flour tortillas and top with the salsa verde. Serve Confetti Rice and Refried Pinto Beans alongside.