Grilled Steak Tacos With Cherry Tomato Avocado Salsa Recipes

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

Steps:

• Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
• Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
• Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
• Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
• To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

GRILLED STEAK TACOS

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.

GRILLED STEAK TACOS WITH AVOCADO SALSA

Steps:

• Heat a grill pan.
• Grill the jalapeos until charred.
• Stem and seed the jalapenos; finely dice 2 of them.
• Thinly slice the remaining jalapeno and reserve on a platter.
• In a saucepan, heat 2 tablespoons of olive oil.
• Add the diced jalapenos and onion and the garlic and cook over moderate heat until golden, 10 minutes.
• Add the tomatillos and cook until softened.
• Transfer to a bowl and let cool.
• Stir in the avocado, cilantro and lime juice; season with salt, black pepper & crushed red pepper flakes (if using).
• Oil the chorizo and grill over moderate heat until cooked through.
• Remove the chorizo casing and crumble the meat into a bowl.
• Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.
• Oil the steak; season with salt and pepper.
• Grill over moderately high heat, turning once, 8 minutes for medium-rare.
• Transfer to a board and let rest for 5 minutes.
• Thinly slice the steak and serve with the accompaniments.
• Serve with warm flour tortillas.