Grilled Steak Tacos-Zesty Avocado Salsa Recipe

Grilled Steak Tacos with Avocado Salsa are an absolute game-changer for any weeknight meal or weekend gathering. There’s something undeniably satisfying about the smoky char of perfectly grilled steak, its tender juiciness giving way with every bite. We’ve all been there, craving that vibrant, fresh burst of flavor that cuts through the richness of the meat, and that’s precisely where our incredible avocado salsa comes in. It’s a symphony of textures and tastes: the creamy avocado, the bright acidity of lime, a hint of spicy jalapeño, and the sweetness of red onion, all coming together to elevate simple grilled steak tacos to an unforgettable culinary experience. You’ll love how easily these grilled steak tacos come together, making them perfect for feeding a crowd or just treating yourself to something truly special.

Ingredients:

Cooking Instructions:

Get ready to experience a burst of fresh, vibrant flavors with these Grilled Steak Tacos with Avocado Salsa. This recipe brings together perfectly grilled, marinated skirt steak with a bright and creamy avocado salsa that will have everyone reaching for seconds. It’s a fantastic meal for a weeknight dinner or a weekend gathering.

Making the Tangy Tomatillo Salsa Base

We’re going to start by building a flavorful base for our avocado salsa. This involves charring some of our key ingredients to bring out their natural sweetness and complexity.

1. In a medium saucepan, combine the rinsed tomatillos, the halved yellow onion, peeled garlic cloves, and the halved jalapeño (remember, we removed the seeds for milder heat, but if you like it spicier, you can leave some or all of them in). Add ¼ cup of water to the saucepan. Cover the pan and bring it to a simmer over medium heat. Let it cook for about 10-15 minutes, or until the tomatillos have softened and started to break down. The onion should be tender, and the garlic should be fragrant.

2. Carefully transfer the cooked tomatillos, onion, garlic, and jalapeño from the saucepan into a blender. Be cautious as they will be hot. Add the ¼ cup of fresh cilantro, the juice of 1 lime, ½ teaspoon of dry oregano, and ½ teaspoon of kosher salt. Blend until the mixture is mostly smooth, but it’s nice to have a little texture. You can blend it to your desired consistency. If it seems too thick, you can add a tablespoon or two of water until it reaches your preferred thickness. Taste and adjust seasoning with more salt or lime juice if needed. Set this tangy salsa base aside.

Preparing the Grilled Skirt Steak

The star of our tacos is the skirt steak, and we’re going to give it a delicious marinade to ensure it’s incredibly tender and flavorful.

1. In a bowl or a large zip-top bag, combine the juice of 1 orange and the juice of 1 large lime. This citrusy blend will help tenderize the steak and infuse it with a bright, zesty flavor. Add 2 tablespoons of avocado oil to the marinade. This oil will help distribute the flavors and promote even cooking. Now, add the skirt steak sections to the marinade, making sure they are fully coated. Let the steak marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator. If marinating in the fridge, bring the steak back to room temperature for about 30 minutes before grilling for the best results.

Grilling the Steak

Now for the fun part – getting that beautiful char on our steak!

1. Preheat your grill to medium-high heat. Make sure your grill grates are clean and lightly oiled to prevent the steak from sticking. Remove the skirt steak from the marinade, letting any excess drip off. Discard the marinade. Place the steak on the hot grill. For skirt steak, which is relatively thin, grill for about 3-5 minutes per side for medium-rare. The exact time will depend on the thickness of your steak and the heat of your grill. You’re looking for a nice sear with good grill marks. Once cooked 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 crucial for allowing the juices to redistribute throughout the steak, ensuring every bite is moist and flavorful.

Assembling the Avocado Salsa

While the steak is resting, we’ll finish our vibrant avocado salsa.

1. While the steak rests, dice the ripe avocado into small, bite-sized pieces. In a medium bowl, gently combine the diced avocado with the reserved tangy tomatillo salsa base. Add about half of the ½ cup of finely chopped fresh cilantro (which is about ¼ cup). Stir gently to combine, being careful not to mash the avocado too much; we want to maintain some of its creamy texture. Taste the salsa and adjust seasoning with more salt or lime juice as needed. The lime juice not only adds flavor but also helps prevent the avocado from browning.

Final Assembly and Serving

It’s time to bring all these delicious components together for the ultimate taco experience.

1. Once the steak has rested, slice it against the grain into thin strips. Warm your corn tortillas according to your preferred method – you can briefly grill them, warm them in a dry skillet, or wrap them in a damp paper towel and microwave them for a few seconds until pliable. To assemble, place a generous amount of the sliced grilled steak onto each warm tortilla. Top with a heaping spoonful of the fresh avocado salsa. Sprinkle with the remaining ¼ cup of finely chopped fresh cilantro. If desired, garnish with crum extractbled cotija cheese, extra lime wedges for squeezing, or thinly sliced radishes for a peppery crunch. Serve immediately and enjoy the explosion of flavors!

Conclusion:

There you have it – a truly sensational recipe for Grilled Steak Tacos with Avocado Salsa that I know you’ll adore! The smoky char of the grilled steak perfectly complements the creamy, zesty avocado salsa, creating a flavor explosion in every bite. These tacos are incredibly satisfying, bursting with fresh ingredients and vibrant colors, making them ideal for a weeknight treat or a weekend gathering. Don’t hesitate to dive in and create these for yourself; they are surprisingly easy to whip up and are guaranteed to impress.

For serving, I love to offer a variety of toppings like pickled red onions, crum extractbled cotija cheese, and a squeeze of fresh lime. They also pair wonderfully with a side of black beans or Mexican rice. Feeling adventurous? Try marinating the steak in a blend of adobo sauce and citrus for an extra layer of flavor, or swap the steak for grilled chicken or even firm tofu for a vegetarian option. I truly hope you give these Grilled Steak Tacos with Avocado Salsa a try soon – they are a personal favorite, and I can’t wait for you to experience them!

Frequently Asked Questions:

Can I grill the steak indoors if I don’t have an outdoor grill?

Absolutely! If you don’t have an outdoor grill, you can achieve a similar smoky flavor by using a grill pan on your stovetop over medium-high heat. Make sure to get it nice and hot before adding your seasoned steak. You can also achieve a lovely char by broiling the steak in your oven for a few minutes per side.

What kind of steak is best for these tacos?

For the best results, I recommend using a well-marbled cut of steak that’s good for grilling, such as flank steak, skirt steak, or even sirloin. These cuts tend to be tender and flavorful when grilled properly. Just remember to slice them against the grain for maximum tenderness in your tacos.

How far in advance can I make the avocado salsa?

The avocado salsa is best made fresh right before serving to prevent the avocados from browning. However, you can prep all the other ingredients – chop the onions, cilantro, jalapeño, and mix the lime juice – up to a few hours ahead of time. Then, simply mash and mix in the avocados when you’re ready to assemble the tacos.

Grilled Steak Tacos with Avocado Salsa

Juicy grilled skirt steak is paired with a vibrant and fresh avocado salsa for these delicious tacos.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
4 servings

Ingredients

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

Instructions

1. Step 1
   For the salsa: Grill or broil the tomatillos, ½ yellow onion, 2 cloves garlic, and 1 jalapeño until softened and lightly charred. Let cool slightly.
2. Step 2
   Transfer the cooled grilled ingredients to a blender. Add ¼ cup water, ¼ cup fresh cilantro, juice of 1 lime, ½ teaspoon dry oregano, and ½ teaspoon kosher salt. Blend until mostly smooth, but still with some texture. Taste and adjust seasoning.
3. Step 3
   Mash 1 ripe avocado in a bowl. Stir in the blended salsa, juice of 1 orange, juice of 1 large lime, and remaining ½ cup finely chopped fresh cilantro. Season with salt to taste.
4. Step 4
   Season the 16 ounces skirt steak generously with salt and pepper. Brush with 2 tablespoons avocado oil.
5. Step 5
   Grill the steak over medium-high heat for 4-5 minutes per side for medium-rare, or to your desired doneness. Let rest for 10 minutes before thinly slicing against the grain.
6. Step 6
   Warm tortillas and assemble tacos 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.