Mexican Steak Tacos with Charred Salsa Verde
Juicy, flavorful steak takes center stage in these mouthwatering tacos, complemented by a vibrant, smoky salsa verde made from charred tomatillos, jalapeños, and cilantro. A hint of lime and garlic in the marinade adds a tangy, savory depth to the meat, which is grilled to perfection for a delectable charred exterior. Served on warm corn tortillas and topped with crumbled queso fresco, these tacos bring the bold, festive flavors of Mexico right to your table, evoking memories of lively fiestas and warm evenings.
Ingredients
- •1 1/2 lbs skirt steak
- •1/4 cup lime juice
- •1/4 cup olive oil
- •3 cloves garlic, minced
- •1 tsp ground cumin
- •1 tsp salt
- •1/2 tsp black pepper
- •For salsa:
- •1 lb tomatillos, husked and washed
- •2 jalapeños, seeded and halved
- •1/2 cup cilantro leaves
- •1/2 cup white onion, chopped
- •1/4 cup lime juice
- •1 tsp salt
- •12 corn tortillas
- •Optional: crumbled queso fresco, chopped onion, cilantro for garnish
Dietary Info
Instructions
- 1
In a large ziplock bag, combine lime juice, olive oil, garlic, cumin, salt, and pepper; add steak, massaging marinade into meat. Refrigerate for 1 hour.
- 2
Preheat grill to medium-high heat; oil grates.
- 3
Grill steak for 4-6 minutes per side for medium-rare. Let rest for 5 minutes before slicing thinly against the grain.
- 4
While steak marinates, place tomatillos and jalapeños on a foil-lined baking sheet.
- 5
Broil vegetables until charred, about 10 minutes; let cool.
- 6
Blend tomatillos, jalapeños, cilantro, onion, lime juice, and salt in a food processor until smooth.
- 7
Warm tortillas on grill for 15 seconds per side.
- 8
Serve steak on tortillas topped with salsa verde and garnishes if desired.
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