Best 3 Steak Tacos With Tomatillo Salsa Recipes

**Savor the Authentic Flavors of Mexico with our Steak Tacos and Tomatillo Salsa: A Culinary Journey**

Embark on a delightful culinary adventure with our mouthwatering steak tacos, a harmonious blend of Mexican heritage and contemporary culinary artistry. These tacos are a symphony of flavors, textures, and aromas, transporting you to the vibrant streets of Mexico. The tantalizing steak, marinated in a zesty blend of spices, is grilled to perfection, delivering a succulent and smoky taste. Nestled within warm tortillas, the steak is accompanied by a vibrant array of toppings: crisp lettuce, juicy tomatoes, creamy avocado, and tangy cheese. The pièce de résistance is the homemade tomatillo salsa, a refreshing and spicy sauce crafted from fresh tomatillos, serrano peppers, cilantro, and lime juice. With each bite, you'll experience a fiesta of flavors that will leave you craving more. So, gather your ingredients, fire up the grill, and prepare to indulge in a culinary journey like no other. This article presents a delectable collection of recipes, guiding you through the art of creating these authentic steak tacos and the accompanying tomatillo salsa. Let's embark on this culinary adventure together!

Let's cook with our recipes!

GRILLED STEAK TACOS

Grilled Steak Tacos image

Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! -Michael Compean, Los Angeles, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 24

Ingredients

SPICY AIOLI:
1/4 cup mayonnaise
2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
1/8 teaspoon sesame oil
AVOCADO-CORN SALSA:
1 medium ripe avocado, peeled and finely chopped
1/2 medium tomato, seeded and chopped
3 tablespoons sliced ripe olives
2 tablespoons canned whole kernel corn
2 tablespoons chopped sweet red pepper
2 tablespoons lime juice
4 teaspoons minced fresh cilantro
1 teaspoon kosher salt
1 teaspoon finely chopped onion
1 garlic clove, minced
1/4 teaspoon ground cumin
STEAKS:
2 teaspoons pepper
2 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon seafood seasoning
1 beef ribeye steak (1 pound), trimmed
8 flour tortillas (6 inches)
Optional toppings: Shredded lettuce, cheddar cheese and Cotija cheese

Steps:

In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving., Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes., Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.

Nutrition Facts : Calories 650 calories, Fat 45g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 1843mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.

SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA

Skirt Steak Tacos with Roasted Tomato Salsa image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Steps:

Heat grill to high.
Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
Heat grill to high.
Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

STEAK TACO

Steak Taco image

Slices of grilled flank steak are served on tortillas with avocado, pickled onions, lettuce, and cabbage.

Provided by Avocados from Mexico

Categories Trusted Brands: Recipes and Tips Avocados from Mexico

Yield 6

Number Of Ingredients 13

Ingredients

1 (3/4 pound) flank steak, trimmed
½ teaspoon freshly ground black pepper
Cooking spray
1 tablespoon fresh lime juice
½ tablespoon olive oil
2 cloves garlic, minced
¼ teaspoon kosher salt
1 cup chopped romaine lettuce
1 cup chopped red cabbage
1 Avocado from Mexico, sliced
1 (16 ounce) jar pickled red onions
Grilled scallions for garnish
6 (6 inch) corn tortillas

Steps:

Sprinkle steak with pepper, pressing to adhere.
Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil and garlic and drizzle over steak; sprinkle with salt.
Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
Heat scallions on grill until lightly charred.
Divide steak among tortillas.
Top with romaine, red cabbage, avocado and pickled red onions.
Garnish with grilled scallion.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 29 g, Cholesterol 13.6 mg, Fat 9 g, Fiber 6 g, Protein 10.7 g, SaturatedFat 1.9 g, Sodium 2011.2 mg, Sugar 2.1 g

Tips:

For the best flavor, use flank steak or skirt steak for your tacos. These cuts are relatively inexpensive and cook quickly.
Be sure to marinate the steak for at least 30 minutes before cooking. This will help to tenderize the meat and infuse it with flavor.
When cooking the steak, be sure to sear it over high heat for a few minutes per side. This will create a nice crust and help to lock in the juices.
Once the steak is cooked, let it rest for a few minutes before slicing. This will help to prevent the juices from running out.
For the tomatillo salsa, be sure to use fresh tomatillos. Canned tomatillos can be used, but they will not have the same flavor.
If you don't have a blender, you can make the salsa by hand. Simply chop the tomatillos, onion, and cilantro very finely.
Be sure to serve the tacos with plenty of fresh toppings, such as shredded cabbage, diced tomatoes, and sour cream.

Conclusion:

Steak tacos with tomatillo salsa are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give steak tacos with tomatillo salsa a try!