Steak Tacos with Avocado Tomatillo Salsa Recipe

Jul 18, 2012 @ 11:31 AM
Posted by Lynne Curry

Nutrition

Cal/Serving: 520
Daily Value: 26%
Servings: 4

High-Fiber

Fat	27g	41%
Saturated	5g	27%
Trans	0g	0%
Carbs	50g	17%
Fiber	14g	55%
Sugars	5g	0%
Protein	26g	52%
Cholesterol	59mg	20%
Sodium	964mg	40%
Calcium	108mg	11%
Magnesium	118mg	29%
Potassium	1145mg	33%
Iron	4mg	21%
Zinc	5mg	35%
Vitamin A	459IU	9%
Vitamin C	30mg	51%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	20%
Niacin (B3)	10mg	48%
Vitamin B6	1mg	52%
Folic Acid (B9)	109µg	27%
Vitamin B12	2µg	26%
Vitamin E	4mg	18%
Vitamin K	38µg	47%
Fatty acids, total monounsaturated	15g	0%
Fatty acids, total polyunsaturated	4g	0%

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Steak Tacos with Avocado Tomatillo Salsa

flickr/mundoo

Traveling back to Oregon from Seattle on a Tuesday, my husband, Benjamin, and I pulled into a taco stand in central Washington. We had only $10 in cash and with that we ate our fill of tacos filled with the seared beef called carne asada. There is no secret marinade or ingredient for the habit-forming tacos sold at roadside stands and food carts: the beef is diced very fine, salted, and then browned on a griddle with onions and cilantro. You get a heaping tablespoon of scrumptious beef on top of two soft corn tortillas and a wedge of lime. It's up to you to flavor it with a great salsa like this smooth and tart avocado-tomatillo salsa. Be sure to offer bowls full of radishes, cucumbers, and pickled carrots to fill out the meal, which is especially easy and family-friendly for weeknights on the run.

INGREDIENTS

For the avocado-tomatillo salsa:

6 tomatillos, husks removed and rinsed
1 jalapeño pepper, seeded
2 ripe avocados
1 clove garlic
1/4 cup lightly packed chopped cilantro
1/2 teaspoon salt

For the tacos:

12 ounces top round steak, cut into 1/8-inch cubes
1 teaspoon salt
2 teaspoons vegetable oil
1 white onion, very finely chopped
1/2 cup lightly packed finely chopped cilantro
12 corn tortillas
Lime wedges, for garnish
Sour cream, for garnish

DIRECTIONS

For the avocado-tomatillo salsa:

Fill a medium saucepan with about 2-inches of water and place the pan over high heat to bring the water to a boil. Add the tomatillos and jalapeño, reduce the heat to low, and steam until the tomatillos turn pale and soft, about 7 minutes.

Transfer the tomatillos and jalapeño with ¼ cup of the cooking liquid into a food processor or a blender. Pit and peel the avocado and add it along with the garlic, cilantro, and salt. Purée until the salsa is very smooth and thick but pourable. Pour it into a small serving bowl and let it cool to room temperature before serving. Best eaten the day it is made, it will store in the refrigerator for up to 2 days.

For the tacos:

Just before cooking, put the beef in a medium mixing bowl, sprinkle with salt, and toss to distribute it. Heat the oil in a large skillet over high heat. When it shimmers, add the beef, stir once, and let it cook without stirring until the liquid evaporates and the beef sears and browns, about 4 minutes. Add the onion and cook, stirring occasionally, just until it begins to brown, about 3 minutes.

Remove the skillet from the heat, stir in the cilantro, and distribute the beef among the tortillas to serve with a squeeze of lime, sour cream, and the salsa.