Get ready for a fiesta of flavors with these vibrant and mouthwatering Grilled Steak Tacos with Avocado Salsa! This dish combines the smoky char of grilled steak with the fresh zest of avocado salsa, offering a perfect pairing for any taco night.
Why You’ll Love This Recipe
- Flavor Explosion: The juicy skirt steak and creamy avocado salsa are perfectly seasoned, offering a luscious taste in every bite.
- Versatile Meal: Enjoy these tacos any time, as they’re perfect for both casual dinners and special gatherings.
- Quick to Prepare: With a prep and cook time of just 40 minutes, these tacos make for a deliciously speedy meal.
Ingredients You’ll Need
These Grilled Steak Tacos with Avocado Salsa rely on simple, fresh ingredients that bring vibrant flavors to the table. Pay attention to each component, as they’re all crucial in achieving the perfect harmony of taste and texture.
- Skirt Steak: A juicy cut that’s perfect for grilling and ensures tender bites every time.
- Tomatillos: Provides the base for a tangy salsa verde, infusing the dish with a delightful zest.
- Avocado: Adds creaminess and binds the salsa, offering a rich contrast to the grilled steak.
Variations
Don’t hesitate to tweak the recipe! These Grilled Steak Tacos with Avocado Salsa can be easily adapted to fit your preferences or dietary needs, making them a versatile option for any kitchen.
- Spicy Heat: Add extra jalapeño or a dash of hot sauce to intensify the heat to your liking.
- Vegetarian Twist: Swap the steak for grilled portobello mushrooms for a delightful vegetarian version.
How to Make Grilled Steak Tacos with Avocado Salsa
Step 1: Prepare the Salsa Verde
Start by heating avocado oil in a pan over medium. Char the tomatillos, onions, garlic, and jalapeño until they capture a smoky essence. Blend with cilantro, lime juice, and avocado to create a fresh salsa base.
Step 2: Marinate the Steak
Combine the steak with orange and lime juices, cilantro, and spices. Let it marinate for at least an hour to absorb the vibrant flavors and tenderize the meat perfectly.
Pro Tips for Making Grilled Steak Tacos with Avocado Salsa
- Optimal Marinade Time: Allow your steak to marinate for a minimum of an hour, but for deeper flavors, let it soak overnight.
- Searing Secrets: Ensure your grill or skillet is hot before placing the steak; it creates the perfect charred crust that locks in juices.
- Taco Assembly: Have all the toppings ready when the steak is done, so you can quickly build and serve piping hot tacos.
- Freshness Factor: Use the freshest avocado for the salsa to maintain its vibrant green color and creamy texture.
How to Serve Grilled Steak Tacos with Avocado Salsa
Garnishes
Enhance these tacos with fresh lime wedges, a sprinkle of chopped cilantro, and a dash of queso fresco. Completing the presentation, they’re more than just tacos; they’re a taste adventure.
Side Dishes
Pair your tacos with classic sides like cilantro rice, black beans, or a zesty corn salad. Each addition rounds out a wholesome, satisfying meal.
Creative Ways to Present
Serve these tacos on colorful platters with bowls of extra salsa and garnishes, turning your table into a vibrant Mexican fiesta, perfect for dinner parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and salsa separately in airtight containers in the refrigerator. They’ll keep well for up to three days, ready for a quick and tasty meal whenever you crave it.
Freezing
Freeze the marinated steak (uncooked) in freezer bags for up to three months. When you’re ready to enjoy, let it thaw in the refrigerator before grilling.
Reheating
Reheat the steak gently in a hot skillet or grill to preserve its juicy texture. Avoid microwaving as this can make the steak tough and dry.
FAQs
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Can I use a different cut of beef for these Grilled Steak Tacos with Avocado Salsa?
Absolutely! Flank steak or flap steak are great alternatives that still offer a juicy, flavorful result.
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Is it possible to make the salsa ahead of time?
Yes, the salsa can be made up to three days in advance. Just make sure to store it in the refrigerator to maintain its freshness.
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What if my avocado salsa is too thick?
If your salsa ends up too thick, simply add a bit more lime juice or a splash of water to achieve your desired consistency.
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Do I have to grill the green onions?
Grilling adds a lovely smoky flavor to the onions, but if you prefer, you can lightly sauté them or even skip this step altogether.
Final Thoughts
Ready to transform your dining experience with these Grilled Steak Tacos with Avocado Salsa? Dive into this zesty and satisfying adventure on your next taco night and watch your friends and family rave avout flavors that transport them to sunnier climes. Enjoy the journey!
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Grilled Steak Tacos with Avocado Salsa Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Enjoy these vibrant and flavorful grilled steak tacos topped with fresh avocado salsa. Perfectly seared steak, smoky salsa verde, and warm corn tortillas come together for a delightful Mexican-inspired meal ready in just over 40 minutes.
Ingredients
For the Salsa Verde:
- 2 tablespoons avocado oil
- 1 pound tomatillos, husks peeled and rinsed
- 1/2 yellow onion, sliced in half
- 2 cloves garlic, skins peeled
- 1 jalapeño, sliced in half, seeds removed for mild heat
- 1/4 cup water
- 1/4 cup fresh cilantro
- Juice of 1 lime (about 2 tablespoons), plus extra to taste
- 1/2 teaspoon dry oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1 ripe avocado
For the Grilled Steak Tacos:
- 16 ounces skirt steak, cut into 6-inch sections (can substitute flap or flank steak)
- Juice of 1 orange (about 1/4 cup)
- Juice of 1 lime (about 2 tablespoons)
- 1/4 cup finely chopped fresh cilantro, divided
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry oregano
- 2 tablespoons avocado oil
- 6 green onions
- 6 corn tortillas
- 1/4 cup finely chopped white onion for serving
Instructions
- Prepare the Salsa Verde: Preheat a frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the tomatillos, onion, garlic, and jalapeño, cooking and stirring until vegetables are lightly charred, about 5-7 minutes. Add water and cook further, scraping up browned bits, until the liquid reduces by a quarter and tomatillos are tender, about 3 minutes.
- Blend the Salsa: Transfer the cooked vegetables to a blender along with cilantro, lime juice, oregano, salt, and avocado. Pulse until reaching your desired consistency—smooth or chunky. Taste and adjust seasoning with more salt or lime juice as needed. Cover and refrigerate until serving, up to 3 days.
- Marinate the Steak: In a bowl, combine steak, orange juice, lime juice, ¼ cup cilantro, paprika, salt, onion powder, black pepper, smoked paprika, cumin, and oregano. Toss to coat, cover, and refrigerate for 1 to 6 hours.
- Cook the Steak and Onions: Preheat your grill, skillet, or griddle to medium-high heat. If using a grill, brush or spray the steak with avocado oil. Cook steaks and green onions for about 4 minutes per side for a medium-rare cook, searing until grill marks appear. Rest the steak for at least 6 minutes, then slice into small cubes and keep the onions whole.
- Warm the Tortillas: While the steak rests, warm tortillas on a hot grill or skillet for 10-15 seconds per side, or directly over a gas flame for a charred flavor.
- Prepare the Onion-Cilantro Mix: In a small bowl, toss remaining cilantro and diced white onion together.
- Assemble the Tacos: Spread diced steak over each tortilla, top with avocado salsa, and garnish with cilantro-onion mixture. Add grilled green onions, extra salsa, and lime wedges on the side. Serve immediately.
Notes
- For a spicier salsa, leave some or all of the jalapeño seeds in.
- You can substitute with flap or flank steak, adjusting cooking times accordingly.
- Resting the steak is crucial for keeping it juicy and flavorful.
- If you prefer milder flavor, use fewer or no seeds in the jalapeño.
- The salsa can be made a day ahead for more intense flavor.
Nutrition
- Serving Size: 1 taco (roughly 200g)
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 75 mg
