Grilled Steak Tacos With Cherry Tomato-Avocado Salsa
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.
- Total:
- Serves: 8 persons
Ingredients
- 2teaspoons kosher salt
- 2 ½teaspoons New Mexican or other mild chile powder
- 1 ½teaspoons ground coriander
- ½teaspoon ground cumin
- 1large garlic clove, finely grated or minced
- Finely grated zest of 1 lime (cut lime into wedges for serving)
- 2 ½pounds skirt steak (usually 2 steaks)
- 1white onion, peeled and sliced into 1-inch-thick slices
- 2large garlic cloves, unpeeled
- 2jalapeños
- 1quart cherry tomatoes, quartered
- 1avocado, diced
- ¼cup chopped cilantro leaves and stems
- 2teaspoons fresh lime juice, more to taste
- ¾teaspoon kosher salt, more to taste
- Corn or flour tortillas, for serving
- Sliced radishes, for serving
- Mexican crema or sour cream, for serving (optional)
Instructions
Step 1
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.Step 2
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.Step 3
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.Step 4
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.Step 5
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.