Grilled Steak Tacos With Avocado Salsa Food

SPICED FLANK STEAK TACOS WITH AVOCADO SALSA

Steps:

• Place the flank steak in a large, shallow dish. In a small bowl, whisk together the salt, chili powder, coriander, granulated garlic, onion powder, cumin, and cayenne. Rub the mixture evenly onto all sides of the flank steak. Let sit at room temperature for 25 minutes.
• Meanwhile, make the avocado salsa (recipe below).
• Heat a large cast-iron grill pan or skillet over medium-high heat (depending on the size of your pan, you may want to cut the flank steak in half or thirds). Coat the pan with olive oil. When the oil is hot, sear the flank steak on one side until a good crust forms, about 4 minutes. Flip the steak and continue to cook until your desired doneness (about another 4 minutes for medium).
• Transfer the steak to a cutting board and let rest for 5 minutes. Meanwhile, place the tortillas right onto the hot pan to heat through and char slightly.
• Thinly slice the steak against the grain. Assemble the tacos with a few slices of steak, the avocado salsa, and cotija cheese. Squeeze extra lime juice over top.
• Combine the diced avocado, red onions, red fresno chiles, garlic, lime juice, and cilantro in a small bowl. Mix well.
• Season with kosher salt to taste. Set aside until ready to serve.

SURF AND TURF STEAK TACOS WITH TOMATILLO-AVOCADO SALSA

Steps:

• For the steak: Marinate the flank steak in the tiger sauce, lime juice, orange juice and garlic. Grill for 5 minutes per side. Rest for 10 minutes before slicing against the grain into thin slices.
• For the halibut: Combine the lime juice, olive oil, garlic, jalapeno and some salt and pepper in a bowl. Add the halibut, turning to coat. Cover and marinate in the refrigerator. Grill for 3 to 6 minutes per side, depending on thickness -- the halibut will flake when done. Cut into small pieces.
• For the tomatillo-avocado salsa: In a blender, combine the tomatillos, jalapenos, avocado, onion, lime juice, olive oil, cilantro, agave and 1 teaspoon each salt and pepper. Blend until completely smooth. Set aside.
• For the jalapeno-lime slaw: Add the cabbage, cilantro and jalapenos to a large bowl. In a smaller bowl, stir together the mayonnaise, olive oil, lime juice, garlic powder and some salt and pepper. Toss the cabbage with dressing to taste.
• To serve: Begin plating with a corn tortilla. Add a little less than 1/4 cup of slaw, top with a few pieces of halibut, a tablespoon or so of the salsa and a few slices of steak. Finish with crumbled feta, sliced radishes, if using, and a lime wedge.

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 NAAN TACOS

Steps:

• For the steak: Heat a grill pan over medium heat. Drizzle the steak with the olive oil and season with the ancho chile powder, 2 teaspoons salt and 1 teaspoon pepper. Grill the steak to the desired temperature, 3 to 4 minutes per side for medium rare. Set aside to rest while you make the salsa.
• For the grilled avocado-corn salsa: Brush the corn, jalapeño and red onion with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Grill until the vegetables are lightly charred, about 6 minutes. Slice the corn off the cob and chop the jalapeño and onion. Toss the vegetables with the cilantro, avocado and lime zest and juice in a bowl. Taste and adjust the seasoning as needed.
• For the assembly: Slice the steak thinly against the grain. Build a taco by grabbing a warm naan and adding a tablespoon of the chipotle mayo, if using. Top with some of the steak and a spoonful of the salsa. Top with some crumbled queso fresco and serve with a lime wedge.

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.

GRILLED SALMON TACOS WITH AVOCADO SALSA

Steps:

• Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
• While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
• Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

TACOS AL CARBON WITH AVOCADO SALSA

Steps:

• Lightly sprinkle meat with seasoning salt.
• Cut into 3-4 large pieces.
• Mix lime and lemon juices, garlic, cilantro, and olive oil.
• Place meat and marinade in plastic bag or plastic bowl.
• Marinate 4-6 hours, turning occasionally.
• Discard marinade.
• Grill meat over medium heat@ 15 minutes, turning occasionally.
• Cook steak until desired doneness, the 15 minutes over medium heat creates medium done steak.
• Cut into strips and serve in corn tortillas.
• Top with 1-2 Tbl.
• of Avocado salsa.
• While meat is cooking chop up ingredients for Avocado salsa, sprinkle with lime juice and seasoning salt.
• I leave avocado pits in mixture to prevent discoloration.
• To warm tortillas you may wrap them in foil and place on grill or wrap in paper towels and microwave for 30-45 seconds.
• Sprinkle with a small amount of water if tortillas are very dry before warming them.