Casual. Comfortable. Delicious.
Tacos were created for casual summer eating. Whether it’s outside on the patio, by the pool, or walking down the street, tacos are meant to be eaten standing up, one-handed, so we can hold a beer in the other. And they’re unapologetically messy. Dripping with sauce, half of the filling spilling out the end . . . it’s almost impossible to eat a taco without using at least five napkins, but no one cares because every bite is bursting with spice, creaminess, juiciness and crunch . . . Every bite tastes incredible.
Why does everyone love tacos so much? Because they’re casually, messily delicious. And these steak tacos with avocado salsa verde are no exception.
Steak Tacos with Avocado Salsa Verde are the perfect summertime dinner—and an extra great option if you’re cooking for friends. They’re incredibly simple to make. Hanger steak is marinated briefly right before grilling. Tomatillos, onion, jalapeno, and garlic are broiled until they start to blister and burst, then whizzed in the blender with a few other ingredients for a quick, punchy salsa verde. Other toppings are kept to a minimum: onion, cilantro, and lime—you aren’t setting up a school cafeteria taco bar here! After that, all you need is to warm those tortillas and serve!
These tacos are also super easy to serve: just set out the fillings and condiments and let everyone build their own. It’s ideal: you spend less time in the kitchen before the meal, and everyone gets to enjoy their taco just the way they like it only moments after it’s made. Talk about fresh!
And that’s another reason we all love tacos so much: they’re interactive. In today’s ready-made food world, we don’t always get to play an active part in creating our dinner. Tacos give us the chance to fill, to layer, to garnish, to interact with our food even before we take the first bite . . . and half the filling falls out the back end.
Which is all right. It’s a taco. It's part of the charm.
Enjoy!
Steak Tacos with Avocado Salsa Verde
Serves 4 (2 tacos each)
For the avocado salsa verde:
6 tomatillos, about 1 pound
2 jalapenos
¼ white onion
2 cloves garlic, peeled
½ avocado
¼ cup cilantro
¾ teaspoon Diamond Crystal kosher salt
Juice of ½ lime
For the steak:
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon chili powder
½ teaspoon Diamond Crystal kosher salt
1 pound flank or skirt steak, at room temperature
2 limes, halved
Canola oil
To serve:
8 6-inch corn tortillas
Thinly sliced white onion
Cilantro
Lime wedges
Method
For the avocado salsa verde:
Preheat the broiler.
Add tomatillos, jalapenos, onion, and garlic, to a cast-iron pan or baking sheet (if you’re using a baking sheet, you may want to use foil for ease of clean-up). Broil 8-10 minutes, turning the vegetables occasionally, until they are blistered but not blackened. Let cool slightly.
Cut the stems off the jalapenos, add to a blender or food processor with all the other ingredients, and blend till smooth. Add cilantro, kosher salt, and lime juice.
Cool completely, then taste and adjust salt and acidity as needed.
For the steak:
Combine cumin, garlic powder, chili powder, and salt in a small bowl.
Place room-temperature steak in a large glass baking dish and squeeze the juice of the limes over, rubbing it into the meat. Pat on the seasoning mix and turn the steak to ensure it’s completely coated. Let sit at room temperature for 20 minutes.
To cook, preheat a cast-iron pan over medium-high heat and grease with canola oil. Wipe off excess spice mixture (it’s alright if a little remains on the steak; you just don’t want huge clumps) and sear over medium high heat for 2 minutes per side, or until medium rare (if that’s how you like it). Remove and let rest, then cut thinly against the grain.
To serve:
Warm tortillas on the grill or in a dry cast iron pan until starting to puff and lightly brown. Fill with steak slices, drizzle with salsa verde, and garnish with onion, cilantro, and a squeeze of fresh lime juice.
Originally posted July 22, 2020.
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