Description
These Grilled Steak Tacos with Avocado Salsa are a vibrant and flavorful dish featuring tender marinated skirt steak grilled to perfection and topped with a creamy, tangy avocado salsa verde. Perfectly complemented by charred green onions and warm corn tortillas, these tacos bring together smoky, fresh, and zesty flavors in every bite.
Ingredients
Units
Scale
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 (around 2 tablespoons), plus more to taste
- 1/2 teaspoon dry oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1 ripe avocado
Grilled Steak Tacos:
- 16 ounces skirt steak, cut into 6-inch sections (flap steak or flank steak can be substituted)
- Juice of 1 orange (around 1/4 cup)
- Juice of 1 large lime (around 2 tablespoons)
- 1/2 cup finely chopped fresh cilantro, divided
- 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 the Salsa Verde: Preheat a frying pan over medium heat and add the avocado oil. Once shimmering, add the tomatillos, sliced onion, garlic cloves, and jalapeño halves. Cook, stirring occasionally, until the vegetables develop a light char. Add the water and continue cooking for about 3 minutes, stirring with a wooden spoon to loosen browned bits, until the liquid reduces by a quarter and the tomatillos are tender.
- Blend the Salsa: Transfer the cooked vegetables to a blender. Add the cilantro, lime juice, oregano, salt, and ripe avocado. Pulse the mixture until smooth or chunky, based on your preference. Adjust seasoning with additional salt and lime juice as desired. Refrigerate the salsa in a covered bowl until ready to serve; it keeps well for up to 3 days.
- Marinate the Steak: In a bowl, combine the skirt steak with orange juice, lime juice, half of the chopped cilantro (¼ cup), paprika, kosher salt, onion powder, black pepper, smoked paprika, ground cumin, and dry oregano. Toss well to coat the steak evenly. Cover and refrigerate for 1 to 6 hours to allow flavors to meld.
- Grill the Steak and Green Onions: Preheat a Traeger Grill to 500°F (or 475°F if using a ModiFire Grill Grate) or heat a heavy-bottomed skillet or griddle over medium-high heat. If using the Traeger grill, toss the steak with avocado oil before grilling. If using a skillet or griddle, add avocado oil to the pan until shimmering. Place steak sections and green onions on the grill or pan. Cook undisturbed until grill marks or a deep sear forms—about 4 minutes for the steak and 2 minutes for the onions. Flip and cook the other side until similarly marked and the steak’s thickest part reaches 125°F for medium-rare, around 4 more minutes for steak and 1 more minute for onions. Remove and let rest on a cutting board for at least 6 minutes. Slice the steak into small cubes and keep the green onions whole.
- Warm the Tortillas: Warm the corn tortillas on the grill or skillet for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the flame, 10-15 seconds each side.
- Prepare the Garnish: In a small bowl, mix the remaining ¼ cup chopped cilantro and the finely diced white onion.
- Assemble the Tacos: Spread diced steak onto each tortilla, generously top with avocado salsa, and garnish with the cilantro and onion mixture. Serve the tacos garnished with charred green onions and additional avocado salsa on the side. Offer lime wedges for squeezing over the tacos for extra brightness.
Notes
- For a milder salsa, remove the seeds from the jalapeño.
- Adjust the salsa texture by pulsing longer for smoothness or less for chunkiness.
- Steak can be marinated up to 6 hours but not longer to avoid a mushy texture.
- If you don’t have a grill, a heavy skillet or griddle works great for achieving a sear on the steak.
- Letting the steak rest is essential for juicy, tender meat.
- Use fresh lime juice for the best flavor in both salsa and marinade.
- Serve with extra lime wedges for a fresh squeeze to enhance the tacos.
