Grilled Steak Tacos-Avocado Salsa Recipe

Grilled Steak Tacos with Avocado Salsa are the epitome of summer flavor, and I’m so excited to share this recipe with you. There’s something undeniably special about the combination of smoky, charred steak nestled into warm tortillas, all topped with a vibrant, creamy avocado salsa. It’s a dish that screams celebration, from casual backyard barbecues to lively weeknight dinners. People rave about these grilled steak tacos because they offer an incredible explosion of textures and tastes – the juicy, perfectly cooked steak contrasts beautifully with the cool, zesty salsa. What truly elevates these grilled steak tacos is the freshness of the avocado salsa; it’s a game-changer that cuts through the richness of the steak and makes every bite sing. Get ready to impress yourself and everyone around your table with this incredibly satisfying meal.

Ingredients:

Cooking Instructions:

First, we’re going to create our vibrant and fresh avocado salsa. This salsa is going to add a creamy, zesty counterpoint to the rich, grilled steak.

1.

Prepare the Salsa Base: In a medium saucepan, combine the peeled and rinsed tomatillos, the halved yellow onion, the peeled garlic cloves, and the halved jalapeño (remember, seeds removed for a milder heat). Add the ¼ cup of water. Bring this mixture to a simmer over medium heat. Cover the pot and let it cook for about 10-15 minutes, or until the tomatillos have softened and their color has changed from bright green to a duller, olive-green hue. This gentle simmering helps to mellow the raw flavors and makes everything easier to blend.

2.

Blend the Salsa: Carefully transfer the cooked tomatillo mixture to a blender. Add the ¼ cup of fresh cilantro, the juice of 1 lime (about 2 tablespoons), the ½ teaspoon of dry oregano, and the ½ teaspoon of kosher salt. Blend until you achieve a relatively smooth consistency. I like to leave a little bit of texture in my salsa, so I don’t over-blend. Taste the salsa and adjust the seasoning with more salt or lime juice if needed. Set this aside to cool; the flavors will meld beautifully as it sits.

3.

Marinate the Steak: Now, let’s get to the star of the show: the steak. In a shallow dish or a zip-top bag, combine the orange juice (about ¼ cup) and the juice of 1 large lime (about 2 tablespoons). This citrus marinade will help to tenderize the steak and add a wonderful bright, tangy flavor. Place your skirt steak sections into the marinade, ensuring they are fully coated. Let the steak marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator. Don’t marinate for too long with skirt steak, as the citrus can start to “cook” the meat and make it mushy.

4.

Grill the Steak: Preheat your grill to medium-high heat. While the grill is heating up, prepare your avocado for the salsa. Dice the ripe avocado into small, bite-sized pieces and gently fold them into the cooled tomatillo salsa. Stir in half of the finely chopped fresh cilantro (about ¼ cup). This is your avocado salsa, ready to be served! Remove the steak from the marinade, letting any excess drip off. Brush the grill grates with a little avocado oil to prevent sticking. Place the steak sections on the hot grill. For skirt steak, grill for about 3-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Skirt steak cooks quickly, so keep a close eye on it! Once grilled, 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 juicy steak, as it allows the juices to redistribute throughout the meat.

5.

Assemble the Tacos: While the steak is resting, warm your corn tortillas. You can do this directly on the grill for a few seconds per side, in a dry skillet, or wrapped in a damp paper towel in the microwave. Once the steak has rested, thinly slice it against the grain. This is a very important step for tender skirt steak! If you slice with the grain, the steak will be chewy. Now, it’s time to assemble your delicious grilled steak tacos. Place a generous portion of the sliced steak onto each warm tortilla. Spoon a good amount of the creamy avocado salsa over the steak. Garnish with the remaining ¼ cup of finely chopped fresh cilantro. Serve immediately and enjoy the explosion of flavors!

These grilled steak tacos are perfect for a casual weeknight dinner or a festive gathering. The combination of the smoky, perfectly grilled steak, the bright and zesty tomatillo-avocado salsa, and the warmth of the corn tortillas is simply irresistible. Feel free to add your favorite taco toppings like pickled red onions, a sprinkle of cotija cheese, or a dollop of sour cream if you like. The beauty of tacos is their versatility, but this combination is a fantastic starting point. The acidity from the lime and orange juice in the marinade cuts through the richness of the steak, while the creamy avocado and tangy salsa balance everything out beautifully. I hope you enjoy making and eating these as much as I do!

Conclusion:

I truly hope you enjoyed learning how to make these incredible Grilled Steak Tacos with Avocado Salsa! This recipe is a guaranteed winner because it balances the smoky char of perfectly grilled steak with the bright, creamy freshness of a homemade avocado salsa. It’s the kind of meal that feels both special and approachable, perfect for a weeknight treat or a weekend gathering. The combination of textures and vibrant flavors is simply irresistible. I encourage you all to give these a try – they are so much easier than you might think and the results are absolutely delicious. They’re a fantastic way to elevate your taco game!

When it comes to serving, these tacos are wonderfully versatile. They are fantastic on their own, but I love to pair them with a side of seasoned rice, some black beans, or even a simple corn salad. For variations, feel free to experiment with different cuts of steak – flank, skirt, or even sirloin work beautifully. If you’re not grilling, pan-searing the steak is also a great option. You can also add a touch of heat by including a diced jalapeño in your avocado salsa, or swap out the cilantro for fresh parsley if that’s more to your preference. Let your culinary creativity shine!

Frequently Asked Questions:

Can I prepare the avocado salsa ahead of time?

Yes, you absolutely can! The avocado salsa is best made within a few hours of serving to maintain its vibrant color and freshness. If you need to make it a bit further in advance, squeeze an extra wedge of lime over the top and cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the salsa to minimize air exposure.

What’s the best way to ensure my steak is tender?

For tender steak, it’s crucial not to overcook it. Aim for medium-rare to medium for the most tender results. Also, allowing the steak to rest for at least 5-10 minutes after grilling, before slicing it against the grain, makes a huge difference in juiciness and tenderness.

Grilled Skirt Steak Tacos with Avocado Salsa

Flavorful skirt steak tacos topped with a vibrant and fresh avocado salsa.

Prep Time
20 Minutes

Cook Time
20 Minutes

Total Time
40 Minutes

Servings
4 servings

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

1. Step 1
   For the salsa: Grill the tomatillos, half onion, garlic cloves, and jalapeño over medium-high heat until charred and softened, about 5-7 minutes per side. Let cool slightly.
2. Step 2
   Transfer the grilled vegetables 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. Taste and adjust seasoning.
3. Step 3
   Mash the ripe avocado in a bowl with the juice of 1 large lime and a pinch of salt. Stir in half of the finely chopped cilantro.
4. Step 4
   For the steak: In a bowl, combine the juice of 1 orange, juice of 1 large lime, 2 tablespoons avocado oil, and the remaining ½ cup finely chopped cilantro. Season the skirt steak with salt and pepper, then place in the marinade for at least 30 minutes (or up to 4 hours in the refrigerator).
5. Step 5
   Preheat grill to medium-high heat. Grill the skirt steak for 4-5 minutes per side for medium-rare, or to your desired doneness.
6. Step 6
   Let the steak rest for 5-10 minutes, then thinly slice against the grain. Serve the sliced steak in warm tortillas, topped with the avocado mixture and the tomatillo 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.