Can I use a different cut of steak for these tacos?

Yes. Skirt steak, carne asada, or sirloin work well. Avoid thick cuts; aim for thin, quick-cooking steaks that stay tender.

How do I know when the steak is cooked to the right doneness?

For medium-rare, grill 4–5 minutes per side for flank steak. Use a meat thermometer (130–135°F) or press-test: the meat should yield slightly to thumb pressure.

Can I make the avocado salsa ahead of time?

Make it up to 2 hours ahead. Store covered with plastic wrap pressed directly on the surface to prevent browning. Stir before serving.

What if I don't have tomatillos?

Use fresh green tomatoes or a 50/50 mix of regular tomatoes and lime juice for acidity. Green salsa will be less bright but still creamy and delicious.

How spicy are these tacos?

Heat level depends on jalapeño count and seeds. Remove seeds for mild; keep them for medium-hot. Adjust the number of jalapeños to your preference.

Grilled Steak Tacos with Creamy Avocado Salsa

Name: Grilled Steak Tacos with Creamy Avocado Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 large white onion; 10 tomatillos; 4 jalapeños; 3 tbsp olive oil, divided; 8 cloves garlic; 1 bunch cilantro; 1 avocado; 2 limes, juiced; 1/2 cup ice cubes; 1 tsp chili powder; salt, to taste; black pepper, to taste; 2 lbs flank steak; 2 tbsp taco seasoning; 1 red onion; 1/2 bunch cilantro, for topping; 12 corn tortillas; lime wedges, for serving

CookOSBeta

Grilled Steak Tacos with Creamy Avocado Salsa | CookOS

Ingredients

1 large white onion
10 tomatillos
4 jalapeños
3 tbsp olive oil, divided
8 cloves garlic
1 bunch cilantro
1 avocado
2 limes, juiced
1/2 cup ice cubes
1 tsp chili powder
salt, to taste
black pepper, to taste
2 lbs flank steak
2 tbsp taco seasoning
1 red onion
1/2 bunch cilantro, for topping
12 corn tortillas
lime wedges, for servingoptional

18 Ingredients

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Instructions

1
Prepare the vegetables for the salsa. Slice the white onion into thick rounds, halve the tomatillos, and halve the jalapeños lengthwise.
2
Place the prepared vegetables on a sheet pan and drizzle with about 2 tablespoons of olive oil.
3
Grill the onions, tomatillos, and jalapeños over medium-high heat until they are softened and have a nice char. Season with salt while grilling.
4
Transfer the grilled vegetables to a high-powered blender. Add the garlic cloves.
5
Add the cilantro, avocado, and the juice of two limes to the blender.
6
Add ice cubes, chili powder, salt, pepper, and another drizzle of olive oil to the blender.
7
Blend on high speed until the salsa is completely smooth and creamy. Pour into a serving bowl and set aside.
8
Season the flank steak generously on all sides with taco seasoning and salt.
9
Grill the steak over high heat for a few minutes per side, until cooked to your desired doneness.
10
Let the steak rest for 5-10 minutes, then chop it into small, bite-sized pieces.
11
Prepare the topping by finely dicing the red onion and chopping the cilantro. Mix them together in a small bowl.
12
Warm the corn tortillas on the grill for about 30 seconds per side. Keep them warm in a clean kitchen towel.
13
Assemble the tacos by filling a warm tortilla with chopped steak, a generous drizzle of the creamy avocado salsa, and a spoonful of the onion-cilantro mixture.
14
Serve immediately with extra lime wedges for squeezing over the top.