Grilled Steak Tacos-Easy Avocado Salsa Recipe

Grilled Steak Tacos with Avocado Salsa are more than just a meal; they’re an experience. Imagin extracte succulent, perfectly grilled steak, its smoky char complementing the vibrant, creamy avocado salsa. This is the kind of dish that makes weeknights feel like a fiesta and weekend gatherings truly unforgettable. Everyone loves these tacos because they hit all the right notes: bold flavors, satisfying textures, and that irresistible combination of savory and fresh. What makes these particular grilled steak tacos with avocado salsa so special is the simplicity that yields extraordinary taste. We’re talking about tender, marinated steak kissed by the grill, then piled high onto warm tortillas with a zesty, homemade avocado salsa that’s bursting with cilantro, lime, and a hint of spice. Get ready for a taco sensation that will have everyone asking for seconds!

Ingredients:

Instructions:

Prepare the Grilled Steak

First things first, let’s get our steak ready for its flavor bath. In a medium bowl, combine the juice of 1 orange and the juice of 1 large lime. This citrusy marinade will not only tenderize the steak but also impart a bright, zesty flavor that complements the richness of the meat. Add 1/4 cup of finely chopped fresh cilantro to this marinade, reserving the other 1/4 cup for the salsa. Sprinkle in 1/2 teaspoon of kosher salt and 1/2 teaspoon of dry oregano. Give it a good stir to combine.

Now, take your skirt steak, cut into roughly 6-inch sections for easier handling and even cooking. Place the steak pieces into the marinade, ensuring each piece is fully coated. For the best results, let the steak marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator. If marinating in the fridge, remember to bring it back to room temperature for about 20-30 minutes before grilling. This ensures the steak cooks more evenly.

Create the Vibrant Avocado Salsa

While the steak is doing its thing, let’s whip up a fresh and flavorful avocado salsa. This salsa is going to be the star of our tacos, adding a creamy, cool contrast to the savory steak. In a blender or food processor, add your prepared tomatillos, the halved yellow onion, the peeled garlic cloves, and the halved jalapeño (remember, we removed the seeds for milder heat, but feel free to leave some in if you like it spicier!). Pour in 1/4 cup of water, 1/4 cup of fresh cilantro, and the juice of 1 lime.

Now, blend everything until it’s mostly smooth but still has a little texture. You don’t want a completely puréed consistency; a little chunkiness is good. Taste this salsa and season with more salt if needed, and add a squeeze more lime juice if you prefer it tangier. Now, gently fold in the diced ripe avocado. The avocado will add that essential creaminess and healthy fat. Try not to overmix here, as you want to keep some of the avocado pieces intact. Set this beautiful salsa aside.

Grill the Steak to Perfection

It’s time to get your grill hot! Preheat your grill to medium-high heat. This is crucial for achieving a good sear on the steak. Once the grill is hot, carefully remove the steak from its marinade, letting any excess drip off. Discard the remaining marinade. Place the steak sections directly onto the hot grill grates.

Now, let’s talk cooking time. Skirt steak cooks relatively quickly due to its thinness. For medium-rare, aim for about 3-4 minutes per side. For medium, it will be closer to 4-5 minutes per side. You’re looking for a beautiful char on the outside and a pink, juicy interior. Don’t be tempted to move the steak around too much while it’s on the grill; let it develop that lovely crust. Using a meat thermometer is your best friend here: 130-135°F for medium-rare, 135-140°F for medium.

Rest and Slice the Steak

Once the steak has reached your desired level of doneness, remove it from the grill and place it on a clean cutting board. This is arguably one of the most important steps in steak preparation: resting! Tent the steak loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is incredibly moist and flavorful. If you cut into it too soon, all those delicious juices will run out onto the board, leaving you with dry steak.

After resting, thinly slice the steak against the grain. Cutting against the grain shortens the muscle fibers, making the steak more tender and easier to chew. You’ll notice the grain running in one direction; make your slices perpendicular to that direction.

Assemble Your Delectable Tacos

Now for the grand finnon-alcoholic ale – assembling your grilled steak tacos! Warm your tortillas according to package directions. You can do this on a dry skillet, directly over a low gas flame for a bit of char, or briefly in the microwave.

Spoon a generous portion of the sliced, grilled steak onto each warm tortilla. Top with a dollop of your freshly made avocado salsa. If you like, add some optional garnishes like crum extractbled cotija cheese for a salty kick, extra lime wedges for a burst of acidity, or thinly sliced radishes for a peppery crunch.

Serve these grilled steak tacos immediately and prepare for a flavor explosion! The smoky, savory steak, combined with the creamy, zesty avocado salsa, and the warmth of the tortilla is a match made in taco heaven. Enjoy every delicious bite!

Conclusion:

I hope you’re as excited as I am to try these Grilled Steak Tacos with Avocado Salsa! This recipe is a true winner because it strikes the perfect balance between savory, smoky grilled steak and a vibrant, creamy avocado salsa. It’s relatively quick to prepare, making it ideal for a weeknight meal or a casual weekend gathering. The fresh ingredients come together beautifully, creating a flavor explosion that is both satisfying and refreshing. These tacos are incredibly versatile and can be dressed up or down to suit any occasion.

For serving, I love to present them with a generous squeeze of lime, extra cilantro, and a sprinkle of cotija cheese. They pair wonderfully with a simple side of black beans or Mexican rice. Don’t be afraid to experiment with variations! You could swap the steak for grilled chicken or shrimp, or even use firm tofu for a vegetarian option. For an extra kick, add a diced jalapeño to the avocado salsa. I truly encourage you to give these grilled steak tacos a try – I’m confident they’ll become a favorite in your recipe rotation!

Frequently Asked Questions:

What kind of steak is best for these tacos?

For these grilled steak tacos, I recommend using cuts like flank steak, skirt steak, or sirloin. These cuts are flavorful and tender when grilled properly, and they also slice nicely against the grain for the best texture in your tacos.

Can I make the avocado salsa ahead of time?

Yes, you can prepare the avocado salsa a few hours in advance. To prevent browning, press plastic wrap directly onto the surface of the salsa before refrigerating. It’s best to add the cilantro and lime juice just before serving for maximum freshness.

What are some good toppings besides the avocado salsa?

Beyond the delicious avocado salsa, consider adding shredded lettuce, pickled red onions for a tangy crunch, crum extractbled queso fresco or cotija cheese, a dollop of sour cream or Mexican crema, and a few slices of radish for a peppery bite. A drizzle of your favorite hot sauce is also a great addition!

Grilled Steak Tacos with Avocado Salsa

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

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 1 lime
• Juice of 1 orange
• ½ teaspoon dry oregano
• ½ teaspoon kosher salt
• 1 ripe avocado
• 2 tablespoons avocado oil

Instructions

1. Step 1
   For the avocado salsa: Grill or char the tomatillos, halved yellow onion, garlic cloves, and halved jalapeño over medium-high heat until softened and slightly charred, about 5-7 minutes. Let cool.
2. Step 2
   Peel the garlic. In a blender or food processor, combine the charred tomatillos, onion, garlic, jalapeño, ¼ cup water, ¼ cup fresh cilantro, juice of 1 lime, ½ teaspoon dry oregano, and ½ teaspoon kosher salt. Blend until smooth. Transfer to a bowl and stir in the ripe avocado, diced. Taste and adjust seasoning with more salt or lime juice if needed.
3. Step 3
   For the steak: In a bowl, combine the skirt steak with juice of 1 orange, juice of 1 large lime, and a pinch of salt. Let marinate for at least 15 minutes.
4. Step 4
   Preheat grill to medium-high heat. Lightly oil the grill grates.
5. Step 5
   Grill the skirt steak for 5-7 minutes per side for medium-rare, or to your desired doneness. Let rest for 5-10 minutes before slicing thinly against the grain.
6. Step 6
   Warm tortillas on the grill or in a dry skillet. Fill tortillas with sliced steak and top generously with avocado salsa. Garnish with remaining 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.