Grilled Steak Tacos with Avocado Salsa-Flavorful

Grilled steak tacos with avocado salsa are, in my opinion, the undisputed cbeef hampions of summer grilling. There’s something incredibly satisfying about the smoky char of perfectly grilled steak, nestled inside warm tortillas and then crowned with a vibrant, cooling salsa. It’s a combination that just screams backyard barbecue and good times. We all have those dishes that instantly transport us to a happy place, and for me, these grilled steak tacos with avocado salsa are that dish. They’re a symphony of textures and flavors – the tender, juicy steak, the soft tortilla, the creamy avocado, and the zesty bite of lime and cilantro in the salsa. It’s more than just a meal; it’s an experience that’s both comforting and exciting, and I can’t wait to share how I bring this crowd-pleasing favorite to life in my own kitchen.

Ingredients:

Instructions:

Prepare the Avocado Salsa Verde

Let’s start by creating our vibrant and zesty salsa verde, which will be the star of our taco filling. This is where we’ll build a lot of flavor! First, in a medium saucepan, combine the peeled and rinsed tomatillos, the halved yellow onion, the peeled garlic cloves, and the halved jalapeño (remember, we’ve removed the seeds for a milder kick, but feel free to leave some in if you love a little heat!). Add the ¼ cup of water to the saucepan.

Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer, cover, and let it cook for about 10-15 minutes, or until the tomatillos have softened and turned a duller green color. This gentle cooking process helps to mellow out the raw flavors and makes them easier to blend into a smooth salsa.

Once the tomatillos are tender, carefully transfer the contents of the saucepan (including the liquid) to a blender. Add the ¼ cup of fresh cilantro, the juice of 1 lime (about 2 tablespoons), ½ teaspoon of dry oregano, and ½ teaspoon of kosher salt. Blend until smooth. If you prefer a thinner salsa, you can add a tablespoon or two of water at a time until you reach your desired consistency. Taste and adjust the seasoning with more salt or lime juice if needed. Set this delicious salsa verde aside to cool slightly.

Marinate the Steak

While our salsa is doing its thing, let’s get our steak ready for the grill. In a bowl, whisk together the juice of 1 orange (about ¼ cup) and the juice of 1 large lime (about 2 tablespoons). This citrus marinade will help tenderize the steak and infuse it with a bright, tangy flavor that complements the salsa perfectly. Add about ¼ cup of the prepared salsa verde to the marinade – this adds another layer of deliciousness and helps the flavors meld together beautifully. Stir in half of the finely chopped fresh cilantro (that’s about ¼ cup). Season generously with more kosher salt and freshly ground black pepper.

Place the 16 ounces of skirt steak (cut into 6-inch sections for easier handling on the grill) into the marinade. Make sure each piece of steak is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours. For skirt steak, a shorter marinating time is usually sufficient, as it’s a thinner cut. Avoid marinating for too long, especially with acidic marinades, as it can make the meat mushy.

Grill the Steak

Now for the fun part – grilling! Preheat your grill to medium-high heat. Make sure your grill grates are clean and well-oiled to prevent the steak from sticking. This is crucial for getting those beautiful grill marks and a perfectly cooked crust.

Remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade. Place the steak sections on the hot grill. For skirt steak, aim for about 3-5 minutes per side for medium-rare, depending on the thickness of the cut and the heat of your grill. You’re looking for a nice, caramelized crust on the outside and a beautiful pink center. Resist the urge to move the steak too much while it’s cooking; let it develop those delicious grill marks.

Once the steak is cooked to your desired doneness, remove it from the grill and let it rest on a clean cutting board for at least 5-10 minutes. This resting period is essential! It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. If you cut into it too soon, all those delicious juices will run out onto the board.

Assemble the Tacos

While the steak is resting, it’s time to prepare our tortillas and the finishing touches for the salsa. Warm your corn tortillas by heating them on a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave them for 30-60 seconds until they are pliable. Warm tortillas are much easier to fold and eat.

Slice the rested skirt steak against the grain into thin strips. This is very important for tender steak tacos – slicing against the grain shortens the muscle fibers, making the meat much easier to chew.

Now we assemble! Spoon a generous amount of the avocado salsa verde onto each warm tortilla. Top with the thinly sliced grilled steak. Garnish with the remaining ¼ cup of finely chopped fresh cilantro. If you like, add your favorite optional toppings like crum extractbled cotija cheese for a salty tang, some bright pickled red onions for a little acidity and crunch, or just a little extra cilantro.

Serve immediately and enjoy these incredibly flavorful Grilled Steak Tacos with Avocado Salsa! They’re perfect for a weeknight meal or a weekend get-together.

Conclusion:

There you have it – a recipe for absolutely delicious Grilled Steak Tacos with Avocado Salsa that’s sure to impress! This dish truly shines because of the perfect marriage of smoky, grilled steak and the vibrant, creamy freshness of the avocado salsa. It’s a flavor explosion that’s both satisfying and incredibly easy to put together, making it ideal for weeknight dinners or weekend entertaining. Don’t be afraid to experiment and make these tacos your own!

Serve these tacos with your favorite sides like Mexican rice, refried beans, or a simple green salad. For variations, consider swapping the steak for grilled chicken or portobello mushrooms for a vegetarian option. You could also add a sprinkle of cotija cheese or a dollop of sour cream for extra indulgence. I truly encourage you to give these Grilled Steak Tacos with Avocado Salsa a try – I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

Can I make the avocado salsa ahead of time?

Yes, you can make the avocado salsa a few hours in advance. To prevent browning, press plastic wrap directly onto the surface of the salsa to minimize air exposure, and then refrigerate. It’s best enjoyed fresh for optimal flavor and texture.

What cut of steak is best for these tacos?

For the best grilled steak tacos, I recommend using cuts like flank steak, skirt steak, or even sirloin. These cuts are flavorful and tender when grilled properly. Ensure you slice them against the grain for maximum tenderness.

What if I don’t have a grill?

No problem! You can still achieve delicious grilled steak tacos indoors. Pan-sear your steak in a hot cast-iron skillet with a little oil until nicely browned and cooked to your desired doneness. The flavor will be slightly different but still wonderfully satisfying.

Grilled Steak Tacos with Avocado Salsa

Flavorful grilled skirt steak tacos topped with a vibrant and fresh avocado salsa. Perfect for a quick and delicious meal.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
4 servings

Ingredients

• 16 ounces skirt steak
• 1 pound tomatillos
• ½ yellow onion
• 2 cloves garlic
• 1 jalapeño
• ¼ cup water
• ½ cup finely chopped fresh cilantro
• Juice of 2 limes
• ½ teaspoon dry oregano
• ½ teaspoon kosher salt
• 1 ripe avocado
• 2 tablespoons avocado oil
• Juice of 1 orange

Instructions

1. Step 1
   For the avocado salsa: In a blender, combine tomatillos, half of the yellow onion, garlic, jalapeño, water, ¼ cup cilantro, juice of 1 lime, oregano, and ½ teaspoon salt. Blend until smooth. Transfer to a bowl and stir in the ripe avocado, diced. Taste and adjust seasoning with more lime juice or salt if needed.
2. Step 2
   For the steak: In a bowl, combine skirt steak, juice of 1 orange, juice of 1 lime, and 2 tablespoons avocado oil. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
3. Step 3
   Preheat grill to medium-high heat.
4. Step 4
   Grill steak for 3-5 minutes per side for medium-rare, or to your desired doneness.
5. Step 5
   Let the steak rest for 5-10 minutes before thinly slicing against the grain.
6. Step 6
   Warm tortillas (corn or flour) on the grill or in a dry skillet.
7. Step 7
   Assemble tacos by filling tortillas with sliced steak and topping generously with avocado salsa and remaining ¼ cup chopped cilantro.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.