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Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with carne asada-style seasoning, charred on a hot grill and sliced thinly against the grain. Topped with a bright avocado salsa of creamy avocado, cherry tomatoes, onion, cilantro, and lime.
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Prep Time 25 minutes
Cook Time 10 minutes
resting 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 2 lb flank or skirt steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 3 clove garlic minced
  • 1 tsp cumin
  • 1 salt
  • 1 pepper
Avocado salsa
  • 2 avocados diced
  • 1 cup cherry tomatoes diced
  • 0.25 cup red onion diced
  • 0.25 cup cilantro chopped
  • 2 tbsp lime juice
  • 1 salt to taste
To serve
  • 1 corn tortillas
  • 1 lime wedges

Equipment

  • 1 grill

Method
 

Marinate and grill the steak
  1. Stir lime juice, olive oil, minced garlic, cumin, salt, and pepper, then coat the flank or skirt steak and refrigerate for 30 minutes. Keep it covered so the seasoning clings to the meat.
  2. Preheat a grill to high heat and grill the steak for 4-5 minutes per side for medium-rare. Look for visible char and grill marks on both surfaces.
  3. Transfer the steak to a plate and let it rest for 10 minutes. The juices should settle so the slices stay tender.
  4. Slice the steak thinly against the grain. Cut across the fibers to maintain a juicy, bite-friendly texture.
Make salsa and assemble tacos
  1. Gently mix diced avocados, diced cherry tomatoes, diced red onion, chopped cilantro, lime juice, and salt. Fold lightly to keep the avocado chunks intact.
  2. Warm corn tortillas on the grill until heated through. You should see slight browning and flexibility for easy folding.
  3. Assemble tacos by layering warm tortillas with sliced steak and avocado salsa. Finish with lime wedges on the side for squeezing.

Notes

Pro tip: slice the steak only after resting, and always against the grain for maximum tenderness. Store leftover steak and salsa separately in the refrigerator up to 3 days; assemble tacos fresh for best texture. Freezing: freeze cooked steak up to 2 months, but salsa should not be frozen. For a dairy-free option, this recipe already is dairy-free; for a lower-sodium approach, reduce added salt in the marinade and salsa and season to taste at the end.