Easy Steak Tacos with Creamy Avocado Tomatillo Salsa
These easy steak tacos feature tender marinated flank steak topped with a creamy avocado tomatillo salsa for a fresh, flavorful weeknight dinner everyone will love.
Equipment
Ingredients
Steak Tacos
- 1 ½ lbs flank steak thinly sliced (¼ inch) against the grain
- 2 tbsp avocado oil
- 2-3 chipotle peppers in adobe + 2 tbsp chipotle sauce
- 1 lime juiced
- 1 tbsp brown sugar
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp baking soda
- 1 tbsp cornstarch
Avocado Tomatillo Salsa
- 6-8 tomatillos diced into 1 inch chunks
- ½ white onion diced into 1 inch chunks
- 1-3 jalapenos diced into 1 inch chunks
- 5 garlic cloves
- 1 tbsp avocado oil
- ⅓ cup cilantro
- 2 limes juiced
- 1 tsp salt
- 1 avocado
- 1/3 cup water
For Serving
- tortillas
- chopped white onion
- chopped cilantro
Instructions
Steak Tacos
- Thinly slice the flank steak into ¼-inch strips, cutting against the grain for maximum tenderness. Place the strips in a mixing bowl and add chipotle peppers in adobo (along with the adobo sauce), lime juice, brown sugar, salt, black pepper, garlic powder, baking soda, and cornstarch. Mix well to coat the steak evenly, then cover and marinate in the refrigerator for at least 30 minutes, or up to 3 hours for deeper flavor.
- Heat avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated flank steak in a single, even layer—being careful not to overcrowd the pan. (Work in batches if needed.) Sear the steak for 3–4 minutes per side, until it’s caramelized on the outside and cooked to your desired doneness. Transfer the steak to a plate and set aside.
Avocado Tomatillo Salsa
- Preheat the oven to 400℉ (200℃) Dice the tomatillos, white onion, and jalapeños into 1-inch chunks, and peel the garlic cloves. Spread everything in a single layer on a baking sheet, then drizzle with avocado oil. Roast for 30 minutes, stirring halfway through, until the vegetables are lightly charred and softened.
- In a food processor, combine the roasted vegetables with avocado, lime juice, cilantro, salt and water. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
Assemble the Steak Tacos
- Layer the warm tortillas with flank steak, avocado tomatillo salsa and chopped white onions. Finish with a sprinkle of chopped cilantro for garnish. Serve immediately.
Notes
- Don’t overcrowd the pan: For perfectly seared marinated flank steak, cook the strips in a single layer. If you add too much at once, the meat will steam instead of developing that delicious golden crust. Work in batches for the best results.
- Tenderize with baking soda: The small amount of baking soda in the marinade helps break down the beef fibers, keeping your steak tacos extra tender and juicy.
- Char your tortillas: Warm your tortillas in a dry skillet or directly over an open flame until they’re soft, pliable, and lightly charred. This simple step adds tons of flavor to your tacos.
- Adjust the spice level: Love heat? Add an extra jalapeño or two to your avocado tomatillo salsa. Prefer a milder flavor? Use just one (or even remove the seeds) for a creamy, flavorful salsa with less kick.
- Storage: Store the cooked marinated flank steak separately from tortillas and toppings in an airtight container in the fridge for up to 3–4 days. Store the avocado tomatillo salsa in an airtight container in the refrigerator for up to 3–4 days. To help minimize browning, press a piece of plastic wrap directly onto the surface before sealing. Give it a good stir before serving.
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