Imagine this: you’re standing in front of a grill, the sun is shining, and your favorite sizzling sounds are in the air. The tantalizing aroma of perfectly grilled steak mingles with fresh herbs, and your mouth is watering. Welcome to the world of Grilled Steak Tacos with Avocado Salsa, where every taco turns into a fiesta on your plate! Picture the juicy steak nestled in warm tortillas, topped with creamy avocado salsa that brings a zesty kick to every bite. Now, if that doesn’t get your taste buds dancing, I don’t know what will!
These delightful grilled steak tacos are not only delicious but also transport you to a summer celebration no matter the season. They are the perfect dish for a weekend family gathering, a taco night with friends, or even a laid-back Sunday dinner. Trust me, once you take a bite, you’ll wonder how you ever got through life without this savory creation. So, let’s dive into the magic of making these Grilled Steak Tacos with Avocado Salsa and turn your meal prep into an adventure!
Why You'll Love This Grilled Steak Tacos with Avocado Salsa | PrimalGourmet
- This amazing Grilled Steak Tacos with Avocado Salsa | PrimalGourmet offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Ingredients for Grilled Steak Tacos with Avocado Salsa | PrimalGourmet
Here’s what you’ll need to make this delicious Grilled Steak Tacos with Avocado Salsa | PrimalGourmet:
2 tablespoons avocado oil – Use for sautéing vegetables and marinating the steak; it’s rich in flavor and good fats.
1 pound tomatillos – These small green fruits add an amazing tangy flavor to the salsa; choose firm, bright tomatillos.
½ yellow onion – Add a half for grilling and flavoring the salsa; it brings sweetness when cooked.
2 cloves garlic – Freshly peeled; garlic gives a punch to the salsa and is a must-have in any savory dish!
1 jalapeño – Slice in half and remove seeds for a milder heat, or leave some in for a zesty kick.
¼ cup water – Helps with cooking the tomatillos and ensuring the salsa reaches a perfect consistency.
¼ cup fresh cilantro – Must be fresh for that vibrant flavor; it’s the star herb of the salsa.
Juice of 1 lime – Around 2 tablespoons; lime juice brightens the salsa and balances the flavors.
½ teaspoon dry oregano – A little dried oregano enhances the depth of flavor in your salsa.
½ teaspoon kosher salt – Essential for seasoning; add more to taste as needed.
1 ripe avocado – Creamy avocado takes the salsa from good to absolutely amazing; make sure it’s perfectly ripe!
16 ounces skirt steak – This cut is perfect for grilling and full of flavor; can substitute with flap or flank steak.
Juice of 1 orange – Adds a sweet and citrusy twist to the steak marinade.
Juice of 1 large lime – Adds extra zing to balance the sweetness of the orange.
½ cup finely chopped fresh cilantro – Another fresh herb for marinading and garnishing the tacos.
1 teaspoon paprika – A smoky addition that enhances the flavor profile of the steak.
1 teaspoon onion powder – Pack in more onion flavor for the marinade.
½ teaspoon freshly-cracked black pepper – Freshly cracked is always best for maximum flavor in the marinade.
½ teaspoon smoked paprika – Adds a beautiful smoky flavor that compliments the grilled steak beautifully.
½ teaspoon ground cumin – Earthy and warm, cumin is the perfect spice for a taco dish.
2 tablespoons avocado oil – For cooking the steak; this oil is high in good fats and complements the dish well.
6 green onions – Charred to perfection, they add a delicious crunchy texture to your tacos.
6 corn tortillas – The perfect vessel for holding all the deliciousness together.
¼ cup finely chopped white onion – For serving; adds a nice crunch and sharp flavor raw on the tacos.
How to Make Grilled Steak Tacos with Avocado Salsa | PrimalGourmet
Follow these simple steps to prepare this delicious Grilled Steak Tacos with Avocado Salsa | PrimalGourmet:
Step 1: Prepare the Salsa Verde
Begin by preheating a frying pan over medium heat. Add the avocado oil and let it shimmer. Toss in the tomatillos, yellow onion, garlic, and jalapeño, cooking occasionally until lightly charred. Pour in ¼ cup of water and cook until the liquid reduces and the tomatillos become fork-tender, about 3 minutes.
Step 2: Blend to Perfection
Transfer the cooked vegetables to a blender with cilantro, lime juice, dried oregano, salt, and avocado. Pulse until the mixture achieves your desired consistency—smooth or chunky. Adjust with more salt and lime juice to taste, then cover and refrigerate until ready to use.
Step 3: Marinate the Steak
In a bowl, combine the skirt steak with the orange juice, lime juice, chopped cilantro, paprika, kosher salt, onion powder, black pepper, smoked paprika, cumin, and oregano. Toss everything well to coat and let it marinate in the fridge for at least 1 hour, or a maximum of 6 hours for optimal flavor.
Step 4: Prepare for Grilling
When you’re ready to grill, preheat your grill to 500°F (475°F if using a ModiFire Grill Grate) or heat a heavy-bottomed skillet over medium-high heat. If using a grill, coat the steak with avocado oil before tossing it on; if using a skillet, heat the oil until shimmering.
Step 5: Grill the Steak and Onions
Place the marinated steak and green onions on the grill or skillet. Cook undisturbed until you achieve beautiful grill marks, about 4 minutes for the steak and 2 minutes for the onions. Flip and continue cooking, ensuring the steak reaches 125°F for a juicy medium-rare, about 4 more minutes.
Step 6: Rest and Warm the Tortillas
Remove the steak and onions from the grill, allowing them to rest on a cutting board for at least 6 minutes before slicing the steak into small cubes. Meanwhile, warm the corn tortillas on the grill or skillet for about 10-15 seconds per side.
Finally, assemble your tacos! Spread the diced steak onto each tortilla, top with the avocado salsa, and garnish with the cilantro and white onion mixture. Serve with the grilled green onions, additional salsa, and lime wedges to complete your taco experience. Enjoy every delightful bite of these Grilled Steak Tacos with Avocado Salsa—your taste buds will thank you!
You Must Know About Grilled Steak Tacos with Avocado Salsa | PrimalGourmet
- This amazing Grilled Steak Tacos with Avocado Salsa | PrimalGourmet offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Perfecting Grilled Steak Tacos with Avocado Salsa | PrimalGourmet Cooking Process
Begin by marinating the steak to infuse flavor, then prepare the salsa while the meat is chilling. Cook the steak on a hot grill, letting it rest before slicing. Warm the tortillas just before serving to keep everything fresh and delicious.
Add Your Touch to Grilled Steak Tacos with Avocado Salsa | PrimalGourmet
Feel free to swap skirt steak for chicken or use different tortillas like flour. Add pickled onions for a tangy kick or experiment with different herbs in the salsa, like basil or mint, to create your own twist on this dish.
Storing & Reheating Grilled Steak Tacos with Avocado Salsa | PrimalGourmet
Store any leftovers in an airtight container in the fridge for up to three days. Reheat the steak gently in a skillet to maintain its juiciness, and warm the tortillas in a pan for a few seconds before serving.
Chef's Helpful Tips for Grilled Steak Tacos with Avocado Salsa | PrimalGourmet
- This amazing Grilled Steak Tacos with Avocado Salsa | PrimalGourmet offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Let the steak marinate for at least one hour to maximize flavor absorption; longer is even better for a richer taste. Always allow the steak to rest after cooking to keep it juicy and tender. Use a meat thermometer to ensure the perfect doneness without overcooking.
Sometimes, a dish resonates beyond its taste. A friend remarked how these Grilled Steak Tacos with Avocado Salsa brought everyone together at our last family gathering, leaving us all happily stuffed and ready for more.
FAQs About Grilled Steak Tacos with Avocado Salsa | PrimalGourmet
What is Grilled Steak Tacos with Avocado Salsa | PrimalGourmet?
Grilled Steak Tacos with Avocado Salsa | PrimalGourmet is a delightful recipe that combines marinated skirt steak with a vibrant avocado salsa, all wrapped in warm corn tortillas. The dish is known for its robust flavors, thanks to the zesty lime and orange juice marinade. This tropical twist complements the rich flavors of the steak, while the avocado salsa adds freshness and creaminess, making it a perfect meal for gatherings or a special treat at home.
How do I make the perfect avocado salsa for my tacos?
To make the perfect avocado salsa, start by charring tomatillos, onion, garlic, and jalapeño until they’re lightly caramelized. Blend these with ripe avocado, fresh cilantro, lime juice, and seasonings until you reach your desired consistency. For a chunkier salsa, pulse a few times; for smoother, blend longer. Always taste and adjust the seasoning with extra lime or salt before serving to ensure it’s packed with flavor.
Can I substitute skirt steak in Grilled Steak Tacos with Avocado Salsa | PrimalGourmet?
Absolutely! While skirt steak is the recommended cut for its tenderness and flavor, you can substitute it with flap steak or flank steak. If you’re looking for lighter options, chicken or shrimp can also work beautifully. Just adjust the cooking time accordingly. No matter your choice, marinating the protein is key to achieving a succulent taco filling that pairs well with the creamy avocado salsa.
How do I store Grilled Steak Tacos with Avocado Salsa leftovers?
To store leftovers, simply place the components in separate airtight containers. The steak can be kept in the refrigerator for up to three days. The avocado salsa may spoil faster due to the avocado, so it’s best consumed within two days. When ready to enjoy, gently reheat the steak in a skillet to maintain its juiciness, and warm tortillas briefly on the stovetop to bring back their freshness.
Conclusion for Grilled Steak Tacos with Avocado Salsa | PrimalGourmet
Grilled Steak Tacos with Avocado Salsa | PrimalGourmet offers a winning combination of rich flavors and vibrant ingredients. By marinating your steak and preparing a delicious avocado salsa, you bring a taste of the tropics right to your kitchen. Remember, the beauty of this dish lies in its adaptability, allowing you to switch proteins and customize to your liking. Whether for a casual dinner or a taco night party, this recipe is sure to impress and satisfy.
Grilled Steak Tacos with Avocado Salsa
Enjoy these Grilled Steak Tacos with Avocado Salsa, a delightful mix that’s perfect for gatherings.
- Frying pan
- blender
- Grill
- Skillet
Salsa Verde
- 2 tablespoons avocado oil
- 1 pound tomatillos (husks peeled and rinsed well)
- 1/2 piece yellow onion (sliced in half)
- 2 cloves garlic (skins peeled)
- 1 piece jalapeño (sliced in half, seeds removed for mild heat)
- 1/4 cup water
- 1/4 cup fresh cilantro
- 1 lime juice (around 2 tablespoons, plus more to taste)
- 1/2 teaspoon dry oregano
- 1/2 teaspoon kosher salt (plus more to taste)
Grilled Steak Tacos
- 16 ounces skirt steak (cut into 6-inch sections, substitute flap steak or flank steak)
- 1/4 cup orange juice (around 1 orange)
- 1 large lime juice (around 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 pieces green onions
- 6 pieces corn tortillas
- 1/4 cup finely chopped white onion (for serving)
Salsa Preparation
- Preheat a frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the tomatillos, onion, garlic, and jalapeño and cook, stirring occasionally, until the vegetables are lightly charred.
- Add the water and cook, using a wooden spoon to lift any brown bits off the bottom of the pan, until the liquid has reduced by ¼ in volume and the tomatillos are fork-tender, around 3 minutes.
- Add everything to a blender along with the cilantro, lime juice, oregano, salt, and avocado and pulse until as smooth or chunky as you prefer. Taste the salsa for seasoning and adjust with salt and lime juice as desired.
- Transfer the salsa to a bowl, cover and refrigerate until ready to serve. The salsa will last up to 3 days in the fridge.
Taco Assembly
- In a bowl, combine the steak, orange juice, lime juice, ¼ cup chopped cilantro, paprika, salt, onion powder, black pepper, smoked paprika, ground cumin, and oregano. Toss everything to coat, cover and refrigerate 1 to 6 hours.
- When ready to cook, preheat your grill to 500F (475F if using a ModiFire Grill Grate) or a heavy-bottomed skillet or griddle over medium-high heat.
- Add the avocado oil to the steak and toss to coat. If using a skillet or griddle, add the avocado oil to the pan and heat until shimmering.
- Transfer the steaks and green onions onto the grill or skillet/griddle and cook, undisturbed, until grill marks form, around 4 minutes for the steak and 2 minutes for the onion. Flip and cook the other side until the thickest part of the steak registers 125F for medium-rare, around 4 more minutes for the steak and 1 minute for the onion.
- Transfer the steak and green onions to a cutting board and let them rest at least 6 minutes before slicing the steak into small cubes, leaving the onions whole.
- Warm the tortillas on the grill or skillet/griddle for 10-15 seconds per side or place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame.
- In a small bowl, combine the remaining ¼ cup chopped cilantro and diced white onion and toss to incorporate.
- To assemble the tacos, spread a layer of diced steak onto each tortilla, top with avocado salsa and garnish with the fresh cilantro and onion mixture. Serve with the charred green onions, extra avocado salsa on the side, and lime wedges for squeezing.
Let the steak marinate for at least one hour to maximize flavor absorption; longer is better. Always allow the steak to rest after cooking to keep it juicy and tender. Use a meat thermometer to ensure perfect doneness without overcooking.
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