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.
- Serves: 8 persons
- 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
- 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)
Step 1Prepare 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 2Prepare 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 3Transfer 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 4Add 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 5To 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.