Carne Asada
Genevieve Ko, Esteban Castillo
543 ratings with an average rating of 4 out of 5 stars
543
35 minutes, plus 2 hours’ marinating
Grilled Steak Tacos With Cherry Tomato-Avocado Salsa
Updated June 6, 2024
- Total Time
- 40 minutes, plus at least 1 hour's marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 2teaspoons kosher salt
- 2½teaspoons New Mexican or other mild chile powder
- 1½teaspoons ground coriander
- ½teaspoon ground cumin
- 1large garlic clove, finely grated or minced
- Finely grated zest of 1 lime (cut lime into wedges for serving)
- 2½pounds 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)
For the Steak
For the Salsa
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
360 calories; 23 grams fat; 8 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 31 grams protein; 689 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Greg
A really good, fresh tortilla makes a difference, too. If you have never tried them, look for "ready to cook" tortillas. La Abuela is a great brand. They come in a package, already pressed, but uncooked. You simply cook them on a griddle, cast iron, or grill. The difference between a fresh, cooked tortilla and the usual
already-cooked variety available in most markets is much like the difference between a fresh pizza and frozen.Try it, and you'll never go back.
NK
I've made and loved this salsa for years. I enjoy adding toasted cumin seeds and use raw red onion instead of grilled ones.
AO
Loved the "salsa" although it's more of a salad. Very deep flavor from charring the pepper/onion/garlic. I added some left over shaved corn on the cob to the salsa; it was amazing. I broiled the steak instead of grilling because I don't think red meat does well on gas grills, which is what I have. Broiled fine about 6 minutes per side on a rack over a foil covered cookie sheet. Tender medium steak and little mess. Topped with crumbled feta and radishes too. Really good!
genny
The steak was amazing!!! Set under the broiler for close to 10 min on each side and it was perfectly medium rare.
rachel
This was great! On the advice of others, I left the rub on overnight and grilled 3ish minutes a side. Also after reading, I didn’t do the salsa as written and there together a salad with the tomatoes, avocado, lime, jalapeño, a bit of onion, lime juice, salt and a tiny bit of EVOO. Delish.
Isabelle
Dry rub on skirt steak for an hour just does not cut it! Meat needs marinating for many hours in a liquid mix.
corleoja.
Delicious!!! The skirt steak is well marinated. Mmmmmm!!!
natasha
If you are sensitive to spice, you can get away with only one jalapeño
Beth
One of my family's favorite meals. The salsa is beyond delicious. The onion mixture with 2 jalapeños is quite spicy, so next time I will use one. I make a mixture of grilled corn and black beans for the vegetarians in my family. I added a bit of the onion mixture with cilantro and lime.
KatieM
Made the recipe as written and it was delicious!
Sarah
This was simple and delicious. Deserves 5 stars.
Beth H.
I used the dry rub on flank steak. It was wonderful!
Pamela
I needed to make an additional half-portion of the rub to cover the steak and marinated two days ahead of time which gave the meat an amazing flavor. The meat came out juicy and tender.
Patti K
This salsa is outstanding! We quick roast the veg in a hot oven and skip the grill. Rub the steak, a sear in a hot pan to cook, finish in the oven if you want it more medium. We often use a quality jar spice blend or just smoked salt and black pepper, no radish as my husband isn't a fan. It's really all about the salsa. Has become a "regular" in our quick dinner rotation. Any steak you like will do. Rib eye is a bit more expensive but really fabulous and sliced thin, a little goes a long way!
Colleen Barry
Fantastic dry rub for the steak, so much flavor and I only had time to marinate for 3-4 hours. Next time will definitely let it go overnight. Radishes were a great touch. As for the salsa, I did not see the fuss here- thought it was “meh,” not worth the effort. A delicious pico de gallo some sliced avocado would have been less effort, and just as good if not better. Missed the crunch of an onion on the taco, didn’t enjoy the mushy onion blend. Probably wouldn’t make that again.
Linda
Fantastic. The salsa makes it. I broiled the veggies and did the steak in a hot cast iron pan. Would def make again and soon!
Jody
I made this with flank steak, using about half the rub. Because of Seattle winter no grill - seared in cast iron and finished in oven. Served with black beans and orange peppers cooked with onion, cumin and red pepper flakes, and a lime crema. Fantastic tacos. I don't usually season meat with rub but this was perfect for tacos.
EmJem
The rub is excellent! Cooked the steak as directed and it was PERFECT. Did not make salsa-salad but will try in the summer.
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