Go Back

Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with carne asada-style marinade and fresh avocado salsa. Charred, high-heat grilled flank or skirt steak goes into warm corn tortillas with a bright lime-avocado salsa.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
resting 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 2 lb flank or skirt steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 salt and pepper Use to taste; season both marinade and steak.
For 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
Tacos assembly
  • 1 corn tortillas
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the steak
  1. Combine lime juice, olive oil, garlic, cumin, salt, and pepper, then coat the flank or skirt steak with the mixture. Marinate for 30 minutes at room temperature (or refrigerated if your kitchen is warm) so the flavors soak in.
Grill the steak
  1. Preheat a grill to high heat and place the steak on the grates. Grill 4-5 minutes per side for medium-rare until you see strong char marks.
Rest and slice
  1. Transfer the steak to a resting area and let it rest 10 minutes. Slice thinly against the grain so the pieces stay tender.
Make the avocado salsa
  1. Gently mix avocados, cherry tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Keep it gentle so the avocado stays chunky rather than turning fully smooth.
Warm tortillas and assemble
  1. Warm corn tortillas on the grill until pliable with light grill marks. Assemble tacos with charred steak and avocado salsa, then serve with lime wedges for squeezing.

Notes

Pro tip: Mince the garlic finely so it distributes through the marinade, and slice against the grain only after the 10-minute rest to prevent dryness. Refrigerate leftover steak and salsa separately in airtight containers for up to 3 days; reheat steak gently. Freezing: salsa is not recommended, but steak can be frozen up to 2 months. Dietary swap: for a lower-carb option, skip tortillas and serve the steak with extra salsa over greens.