Name: Grilled Steak Tacos with Avocado Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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 teaspoon dry oregano; 1/2 teaspoon kosher salt (plus more to taste); 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; ½ cup finely chopped fresh cilantro (divided in half); 1 ripe avocado; Juice of 1 lime (around 2 tablespoons, plus more to taste)

Grilled steak tacos with avocado salsa are an absolute game-changer for any weeknight meal or weekend gathering. There’s something incredibly satisfying about sinking your teeth into tender, juicy grilled steak, perfectly charred and seasoned, all wrapped up in a warm tortilla. But what truly elevates these grilled steak tacos is the vibrant, creamy avocado salsa. It’s a symphony of fresh flavors and textures – the smooth avocado, the zesty lime, the hint of spice from jalapeño, and the crispness of red onion. People adore this dish because it’s both incredibly flavorful and surprisingly easy to prepare. It’s the perfect blend of hearty and fresh, making it a go-to for a reason. Get ready to impress yourself and your loved ones with these unforgettable grilled steak tacos with avocado salsa!

Grilled Steak Tacos with Avocado Salsa

These grilled steak tacos are a flavor explosion waiting to happen! The star of the show is a perfectly grilled skirt steak, marinated in a bright citrus blend, and served with a vibrant, fresh avocado salsa. It’s the kind of meal that feels both elegant and incredibly satisfying, perfect for a weeknight dinner or a weekend gathering with friends. The smoky char from the grill, the tender, juicy steak, and the cool, creamy salsa all come together in a symphony of deliciousness. Let’s get cooking!

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)

Corn or flour tortillas, for serving

Optional toppings: crum extractbled cotija cheese, pickled red onions, extra lime wedges

Preparing the Avocado Salsa

First, let’s get our vibrant avocado salsa ready. This salsa is incredibly fresh and comes together in minutes, making it the perfect accompaniment to our grilled steak.

In a small saucepan, combine the peeled and rinsed tomatillos, halved yellow onion, peeled garlic cloves, and halved jalapeño. Add the ¼ cup of water. Bring to a simmer over medium heat and cook for about 10-15 minutes, or until the tomatillos have softened and changed color to a dull olive green. This process softens the ingredients and mellows their raw flavor.

Carefully transfer the cooked tomatillo mixture to a blender. Add the ¼ cup fresh cilantro, the juice of 1 lime (about 2 tablespoons), ½ teaspoon dry oregano, and ½ teaspoon kosher salt. Blend until mostly smooth, but with a little texture remaining. If the salsa seems too thick, you can add another tablespoon or two of water. Taste and adjust seasoning with more salt or lime juice if needed.

Once the tomatillo mixture has cooled slightly, dice the ripe avocado into small pieces. Gently fold the diced avocado into the tomatillo salsa. Be careful not to overmix, as we want to maintain some of the avocado’s texture. This salsa is best made shortly before serving to keep the avocado from browning.

Marinating and Grilling the Skirt Steak

Now, for the star of our tacos – the skirt steak! A good marinade will tenderize the meat and infuse it with incredible flavor.

In a medium bowl or a resealable plastic bag, combine the juice of 1 orange (about ¼ cup) and the juice of 1 large lime (about 2 tablespoons). This citrus blend is the foundation of our marinade, working to tenderize the steak beautifully. Add 2 tablespoons of avocado oil and a generous pinch of salt and pepper. Whisk to combine.

Add the 16 ounces of skirt steak to the marinade, ensuring all sides are well coated. If using a bowl, cover it tightly with plastic wrap. If using a bag, seal it to remove excess air. Let the steak marinate in the refrigerator for at least 30 minutes, or up to 2 hours. For skirt steak, a shorter marinating time is sufficient as it’s a thinner cut and can become mushy if marinated for too long.

Preheat your grill to medium-high heat. Ensure your grill grates are clean and well-oiled to prevent sticking. This is crucial for getting that beautiful char and preventing the steak from tearing when you flip it.

Remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade. Place the steak on the hot grill and cook for approximately 3-5 minutes per side for medium-rare, depending on the thickness of your steak and the heat of your grill. Skirt steak cooks quickly, so keep a close eye on it to avoid overcooking. We’re looking for a beautiful, dark sear on the outside and a nice pink interior.

Once grilled to your desired doneness, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is essential for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Skipping this step will lead to juices running out when you slice, making the steak dry.

Assembling Your Tacos

The final step is bringin extractg all these delicious components together!

After the steak has rested, thinly slice it against the grain. Slicing against the grain is paramount for tender steak tacos, as it shortens the muscle fibers, making them easier to chew.

Warm your corn or flour tortillas according to package directions. This can be done on the grill, in a dry skillet, or in the microwave. Warm tortillas are more pliable and enhance the overall taco experience.

To assemble your tacos, spoon some of the sliced grilled steak onto each warm tortilla. Top generously with the fresh avocado salsa. Sprinkle with the remaining finely chopped fresh cilantro.

Add any of your favorite optional toppings, such as crum extractbled cotija cheese for a salty kick, pickled red onions for a tangy crunch, or extra lime wedges for a squeeze of bright citrus.

Enjoy these incredibly flavorful and satisfying grilled steak tacos with avocado salsa! They are a true taste of summer, no matter the season.

Conclusion:

There you have it – a fantastic recipe for Grilled Steak Tacos with Avocado Salsa that is sure to become a go-to in your kitchen! The smoky char of the grilled steak perfectly complements the creamy, zesty avocado salsa, creating a flavor explosion that’s both satisfying and incredibly fresh. These tacos are so versatile, making them ideal for a quick weeknight dinner, a fun backyard barbecue, or even a casual gathering with friends. Don’t be afraid to experiment with the toppings; the beauty of tacos lies in their customizability!

For serving, I love to present everything family-style, letting everyone build their own perfect taco. Alongside the tacos, consider a refreshing side of Mexican rice or a simple corn salad. If you’re looking to switch things up, feel free to swap the steak for grilled chicken or even marinated portobello mushrooms for a vegetarian option. The avocado salsa is also wonderful on a salad or as a dip. I truly encourage you to give these Grilled Steak Tacos a try; I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

What’s the best cut of steak for these tacos?

For the most tender and flavorful grilled steak tacos, I recommend cuts like flank steak, skirt steak, or even ribeye. These cuts grill up beautifully and are excellent for slicing thinly against the grain, which is key for tender bites.

Can I make the avocado salsa ahead of time?

You can prepare the avocado salsa a few hours in advance, but it’s best enjoyed fresh to prevent the avocado from browning. If you need to make it slightly ahead, squeeze a bit of extra lime juice over it and cover it tightly with plastic wrap, pressing it directly onto the surface of the salsa to minimize air exposure.

What other toppings would be great with these tacos?

Beyond the avocado salsa, consider adding crum extractbled cotija cheese, pickled red onions, shredded lettuce or cabbage for crunch, a dollop of sour cream or Greek yogurt, or even a sprinkle of your favorite hot sauce. Roasted corn is also a delicious addition!

Grilled Steak Tacos with Avocado Salsa

Flavorful grilled skirt steak tacos topped with a vibrant and fresh avocado salsa. Perfect for a weeknight meal or entertaining.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
4 servings

Ingredients

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 teaspoon dry oregano
1/2 teaspoon kosher salt (plus more to taste)
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
½ cup finely chopped fresh cilantro (divided in half)
1 ripe avocado
Juice of 1 lime (around 2 tablespoons, plus more to taste)

Instructions

Step 1
In a bowl, combine the skirt steak, orange juice, juice of 1 lime, dry oregano, and ½ teaspoon kosher salt. Marinate for at least 15 minutes at room temperature.
Step 2
While the steak marinates, prepare the avocado salsa: In a blender or food processor, combine tomatillos, yellow onion, garlic, jalapeño, ¼ cup water, and ¼ cup fresh cilantro. Blend until mostly smooth. Season with juice of 1 lime and more salt to taste. Transfer to a bowl and gently fold in the diced avocado.
Step 3
Preheat your grill to medium-high heat. Lightly oil the grill grates.
Step 4
Remove steak from marinade, discarding excess. Grill steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
Step 5
Warm tortillas on the grill or in a dry skillet.
Step 6
Assemble tacos by filling warm tortillas with sliced grilled steak, then topping generously with avocado salsa and the remaining ½ cup chopped fresh 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.

Grilled Steak Tacos- Fresh Avocado Salsa Recipe

Grilled Steak Tacos with Avocado Salsa