Chili-rubbed Steak Tacos with Tomatillo-Avocado Salsa

by Melanie on July 14, 2008

My sister Erin passed this recipe along to me. I believe it came from an episode of the Martha Stewart show. It has been changed a bit. I am not a huge red meat fan, but this was really good. My whole family loved it!

Chile-rubbed Steak Tacos with Tomatillo-Avocado Salsa
submitted by Melanie~ The Sisters Cafe
2 cloves garlic
1 tablespoon plus 1/2 teaspoon coarse salt
2 tablespoons mild chili powder
2 tablespoons light-brown sugar
2 teaspoons smoked or sweet paprika
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 ½ lbs skirt steak (I used bottom round)
Eight (6-inch) corn or flour tortillas
Tomatillo-Avocado Salsa
Fresh cilantro sprigs, for serving
Grated jack cheese, for serving
Sour cream, for serving
Shredded iceberg lettuce, for serving
Lime wedges, for servingIngredients for tomatillo-avocado salsa:

3 tomatillos, husked, rinsed, and halved
½ white onion, halved
2 cloves garlic
1 jalapeño chili, stemmed and halved
½ cup loosely packed cilantro leaves
Juice of ½ lime (about 1 tablespoon)
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 avocado, halved, pitted, peeled, and cut into small cubesDirections:
1. On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chili powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
2. Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
3. Preheat oven to 350°. Wrap tortillas in parchment paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
4. Preheat grill pan or outdoor grill over high heat. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.

Directions for Salsa:
1. Heat a stovetop grill over medium-high heat. Grill tomatillos, onion, garlic, and jalapeño, turning occasionally, until lightly charred, about 10 minutes.
2. Place grilled vegetables in the bowl of a food processor, and add cilantro, juice, salt, and pepper; pulse until coarsely chopped. (A blender would do the job, too.) Transfer to a medium bowl, and fold in avocado. The leftover salsa tastes great with chips.

{ 7 comments… read them below or add one }

1 Erin July 14, 2008 at 11:17 am

Oh, I am so glad you tried this recipe out, Melanie! I think it is so good. I was trying to decide what my favorite meal is last night and this was in the top 5. :) I just LOVE it. I especially love the salsa – and it is SO easy. It’s my favorite homemade salsa.


2 Brittany July 14, 2008 at 4:03 pm

This was so yummy! Thanks Erin and Mel!


3 nicole July 14, 2008 at 11:04 pm

Mmmm…It looks so good.


4 Tyler Bastian July 15, 2008 at 4:32 pm

I work with Brittany and love checking out your recipes. I made the banana bars and fiesta pasta salad the other night and they turned out great! Thanks so much for sharing your great ideas. -Miriam


5 Tam July 15, 2008 at 10:44 pm

How fun, I came across your blog looking for whole wheat blender pancakes! What a neat idea for sisters to do! Love it!


6 Emaline July 17, 2008 at 5:44 am

I came across your blog on the Picky Palate and tried out yor spicy coucous salad . . it was super yummy! Keep cooking . . you are helping my husband eat veggies with a smile!


7 Haley August 5, 2008 at 4:01 pm

I just ran across your blog today. What a great idea for sisters! I wish I could convince my sisters to enter into the blogging world!

I would like to feature this recipe on the Key Ingredient blog. Please email [email protected] if interested. Thanks :)



Leave a Comment

Refresh Image

Previous post:

Next post: