Grilled Steak Tacos- Easy Avocado Salsa Recipe
Grilled steak tacos with avocado salsa are about to become your new favorite weeknight obsession, and I can tell you why. There’s something undeniably magical about the smoky char of perfectly grilled steak mingling with the cool, creamy embrace of fresh avocado salsa. It’s a flavor combination that just sings, hitting all the right notes of savory, bright, and satisfying. We all love a good taco, but these grilled steak tacos with avocado salsa elevate the humble taco into a culinary masterpiece. The secret lies in the balance – the robust grilled steak provides the hearty foundation, while the vibrant avocado salsa, bursting with cilantro, lime, and a hint of jalapeño, cuts through the richness with refreshing zest. It’s the kind of dish that makes you close your eyes with the first bite and whisper, “Wow.”
Why You’ll Love These Grilled Steak Tacos with Avocado Salsa:
A Perfect Balance of Flavors and Textures
The smoky char of the grilled steak is beautifully complemented by the cool, creamy avocado salsa, creating a delightful contrast that keeps every bite exciting.
Grilled Steak Tacos with Avocado Salsa
There’s something incredibly satisfying about a perfectly grilled steak, and when you transform it into vibrant, flavor-packed tacos, it’s a culinary masterpiece. These Grilled Steak Tacos with Avocado Salsa are a weeknight dream that also impresses guests. The combination of smoky, charred steak, a bright and zesty avocado salsa, and warm tortillas is simply unbeatable. We’ll walk through how to create this delicious meal, focusing on fresh ingredients and simple techniques for maximum flavor.
Ingredients:
Avocado Salsa Preparation
The star of the show, besides the steak, is this incredibly fresh and bright avocado salsa. It’s a departure from traditional pico de gallo, offering a creamy, tangy, and herbaceous counterpoint to the rich steak.
1. Begin extract by preparing the base for your salsa. In a medium saucepan, combine the rinsed tomatillos, the halved yellow onion, the peeled garlic cloves, and the halved jalapeño (remember, we’ve removed the seeds for a milder heat, but if you like it spicier, leave some in!). Add the ¼ cup of water to the saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover, and cook for about 10-15 minutes, or until the tomatillos have softened and their color has brightened to a vibrant green. This gentle cooking process mellows out the raw onion and garlic flavors, making them sweeter and more palatable.
3. Carefully transfer the cooked tomatillo mixture to a blender or food processor. Add the ¼ cup of fresh cilantro, the juice of 1 lime, the dry oregano, and ½ teaspoon of kosher salt. Blend until the salsa is mostly smooth but still has a little bit of texture. If you prefer a super-smooth salsa, blend for longer. Taste and adjust the seasoning with more salt or lime juice if needed. This is your opportunity to get the flavor just right!
4. Now, for the creamy element. Halve the ripe avocado, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with a fork until it’s roughly mashed, leaving some small chunks for texture. Gently fold the mashed avocado into the blended tomatillo mixture. We want to incorporate it without completely pureeing it, so you get those delightful pockets of creamy avocado throughout the salsa. Cover the salsa and refrigerate it while you prepare the steak. This allows the flavors to meld beautifully.
Grilling the Steak
The key to perfectly grilled steak tacos is to choose a good cut of steak and cook it to your desired doneness. Skirt steak is my favorite for tacos because it’s incredibly flavorful and has a great texture when sliced against the grain.
1. While the salsa is chilling, it’s time to marinate our steak. In a shallow dish or a resealable plastic bag, combine the skirt steak with the juice of 1 orange and the juice of 1 large lime. This citrus marinade will tenderize the steak and add a bright, zesty flavor that complements the salsa. Let the steak marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. The longer it marinates, the more infused with flavor it will become. If marinating in the fridge, bring it to room temperature for about 30 minutes before grilling.
2. Preheat your grill to medium-high heat. While the grill is heating up, pat the marinated steak dry with paper towels. This is an important step for achieving a good sear. A dry surface will caramelize better and develop that beautiful char we’re looking for.
3. Brush the grill grates with a little avocado oil to prevent sticking. Place the skirt steak on the hot grill. For medium-rare, grill for about 3-5 minutes per side, depending on the thickness of the steak and the heat of your grill. You want a nice crust on the outside and a pink, juicy interior. Use a meat thermometer to check for your desired doneness: 130-135°F for medium-rare, 135-140°F for medium. Avoid overcooking, as skirt steak can become tough quickly.
4. Once the steak is grilled to perfection, remove it from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial! It allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. Cutting into it too soon will cause all those delicious juices to run out onto the board.
5. While the steak is resting, warm your tortillas. You can do this directly on the grill for a few seconds per side, in a dry skillet on the stovetop, or wrapped in a damp paper towel in the microwave. Warm tortillas are much more pliable and enjoyable.
Assembling the Tacos
Now for the fun part – putting it all together!
1. Once the steak has rested, slice it thinly against the grain. You’ll see the muscle fibers running in one direction; slice perpendicular to those fibers. This will make the steak incredibly tender and easy to chew.
2. To assemble your tacos, spoon some of the rested, sliced steak onto each warm tortilla.
3. Generously top the steak with the chilled avocado salsa.
4. Sprinkle with the remaining finely chopped fresh cilantro.
5. Add any of your favorite optional toppings, such as crum extractbled cotija cheese for a salty kick, or some quick-pickled red onions for a vinegary tang. Serve immediately with extra lime wedges on the side. Enjoy these delicious and vibrant tacos!
Conclusion:
There you have it – a truly sensational recipe for Grilled Steak Tacos with Avocado Salsa that’s sure to become a weeknight favorite or a star at your next backyard gathering. The combination of perfectly grilled, juicy steak with the creamy, zesty avocado salsa is simply unbeatable. It’s a harmonious blend of smoky, fresh, and savory flavors that dances on your palate.
These tacos are incredibly versatile! Serve them as a satisfying main course alongside a simple salad or some Mexican rice. For a lighter option, enjoy them as an appetizer with a side of black beans. Feeling adventurous? Don’t hesitate to experiment with your favorite taco fillings. Swap the steak for grilled chicken or seasoned shrimp, or add some grilled corn or pickled onions for extra layers of flavor. I truly encourage you to give these Grilled Steak Tacos with Avocado Salsa a try – I promise you won’t be disappointed!
Frequently Asked Questions:
Q: What kind of steak is best for these grilled steak tacos?
A: For the best flavor and tenderness, I recommend using cuts like flank steak, skirt steak, or even sirloin. These cuts grill beautifully and are perfect for slicing into bite-sized pieces for tacos.
Q: Can I make the avocado salsa ahead of time?
A: Yes, you can! It’s best to make the avocado salsa closer to serving time to prevent it from browning, but you can prep the other ingredients (like chopping the onion and cilantro) and mash the avocado just before assembling. Adding a squeeze of lime juice to the salsa helps keep it fresh.
Grilled Steak Tacos with Avocado Salsa
Flavorful grilled skirt steak tacos topped with a fresh, vibrant avocado salsa.
Ingredients
-
2 tablespoons avocado oil
-
1 pound tomatillos (husks peeled and rinsed well)
-
½ yellow onion (sliced in half)
-
2 cloves garlic (skins peeled)
-
1 jalapeño (sliced in half, seeds removed for mild heat)
-
¼ cup water
-
¼ cup fresh cilantro
-
Juice of 1 lime (around 2 tablespoons, plus more to taste)
-
½ teaspoon dry oregano
-
1/2 teaspoon kosher salt (plus more to taste)
-
1 ripe avocado
-
16 ounces skirt steak (cut into 6-inch sections, substitute flap steak or flank steak)
-
Juice of 1 orange (around ¼ cup)
-
Juice of 1 large lime (around 2 tablespoons)
-
1/2 cup finely chopped fresh cilantro (divided in half)
Instructions
-
Step 1
For the salsa: Grill the tomatillos, half onion, garlic, and jalapeño over medium-high heat until charred, about 5-7 minutes. Let cool slightly. -
Step 2
Peel garlic and remove stems from jalapeño. Combine grilled vegetables, ¼ cup water, ¼ cup cilantro, juice of 1 lime, oregano, and ½ teaspoon salt in a blender or food processor. Blend until smooth. Taste and add more salt or lime juice if needed. Transfer to a bowl. -
Step 3
Dice the avocado and gently fold it into the salsa. Stir in half of the ½ cup finely chopped cilantro. -
Step 4
For the steak: In a bowl, combine orange juice, juice of 1 large lime, and the remaining ½ cup finely chopped cilantro. Season with salt. Add the skirt steak and marinate for at least 30 minutes (or up to 2 hours). -
Step 5
Preheat grill to medium-high heat. Lightly oil the grill grates. Remove steak from marinade, discarding excess liquid. Grill steak for 3-5 minutes per side for medium-rare, or to your desired doneness. -
Step 6
Let the steak rest for 5-10 minutes. Thinly slice the steak against the grain. Warm tortillas and fill with sliced steak and avocado salsa.
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.
