Description
Savor the vibrant flavors of these Grilled Steak Tacos with creamy Avocado Salsa. Juicy skirt steak is marinated in citrus and spices, then grilled to perfection and paired with a tangy tomatillo avocado salsa for a fresh, smoky, and satisfying meal that’s perfect for any taco night.
Ingredients
Units
Scale
For the Salsa Verde:
- 2 tablespoons avocado oil
- 1 pound tomatillos, husks peeled and rinsed well
- 1/2 yellow onion, sliced in half
- 2 cloves garlic, skins peeled
- 1 jalapeño, sliced in half, seeds removed for mild heat
- 1/4 cup water
- 1/4 cup fresh cilantro
- Juice of 1 lime (about 2 tablespoons), plus more to taste
- 1/2 teaspoon dry oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1 ripe avocado
For the Grilled Steak Tacos:
- 16 ounces skirt steak, cut into 6-inch sections (substitute flap steak or flank steak)
- Juice of 1 orange (about 1/4 cup)
- Juice of 1 large lime (about 2 tablespoons)
- 1/2 cup finely chopped fresh cilantro, divided in half
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry oregano
- 2 tablespoons avocado oil
- 6 green onions
- 6 corn tortillas
- 1/4 cup finely chopped white onion, for serving
Instructions
- Prepare Salsa Verde: Preheat a frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the tomatillos, half yellow onion, garlic, and jalapeño, cooking and stirring occasionally until lightly charred. Pour in the water and cook, using a wooden spoon to scrape brown bits from the pan, until the liquid reduces by a quarter and the tomatillos become fork-tender, about 3 minutes.
- Blend Salsa: Transfer the cooked vegetables to a blender. Add cilantro, lime juice, dry oregano, salt, and the ripe avocado. Pulse the mixture until smooth or as chunky as preferred. Taste and adjust seasoning with additional salt and lime juice if needed. Transfer salsa to a bowl, cover and refrigerate until serving. Salsa will keep up to 3 days in the fridge.
- Marinate Steak: In a bowl, combine the skirt steak with orange juice, lime juice, ¼ cup chopped cilantro, paprika, kosher salt, onion powder, black pepper, smoked paprika, ground cumin, and dry oregano. Toss well to coat the meat. Cover and refrigerate for 1 to 6 hours to develop flavor.
- Preheat Grill or Skillet: When ready to cook, preheat a Traeger Grill to 500°F (475°F if using a ModiFire Grill Grate) or heat a heavy-bottomed skillet or griddle over medium-high. If grilling, toss steak with avocado oil; if using a pan, add avocado oil to the pan and heat until shimmering.
- Cook Steak and Green Onions: Place the marinated steak and green onions on the grill or skillet. Cook undisturbed until grill marks or a deep sear form, about 4 minutes for steak and 2 minutes for onions. Flip and cook the other side for about 4 minutes for steak (until internal temperature reaches 125°F for medium-rare) and 1 minute for onions. Transfer steak and onions to a cutting board to rest for at least 6 minutes.
- Warm Tortillas: While steak rests, warm the corn tortillas on the grill or skillet for 10-15 seconds per side. Alternatively, heat directly over a gas stovetop flame using a heat-safe wire rack, turning after 10-15 seconds to warm both sides.
- Prepare Garnish: In a small bowl, combine the remaining ¼ cup chopped cilantro and diced white onion. Toss to mix evenly.
- Assemble Tacos: Slice rested steak into small cubes. Spread diced steak onto each warmed tortilla. Top with avocado salsa and garnish with the cilantro and onion mixture. Serve tacos with charred green onions, extra avocado salsa on the side, and lime wedges for squeezing.
Notes
- You can substitute skirt steak with flap or flank steak if preferred.
- Remove jalapeño seeds for a milder salsa or leave them in for more heat.
- Resting the steak after cooking ensures juiciness and better texture.
- Use freshly made corn tortillas for best flavor and authenticity.
- Salsa verde can be made ahead and refrigerated for up to 3 days.
- Use an instant-read thermometer to check steak temperature for perfect doneness.
- Warm tortillas briefly to prevent them from drying out and to enhance flexibility.
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 693 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 48 mg
