Steak Tacos with Avocado Tomatillo Salsa

flickr/mundoo

Ingredients

For the avocado-tomatillo salsa

  • tomatillos, husks removed and rinsed
  • jalapeño pepper, seeded
  • ripe avocados
  • 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
  • white onion, very finely chopped
  • 1/2 Cup  lightly packed finely chopped cilantro
  • 12  corn tortillas
  •   Lime wedges, for garnish
  •   Sour cream, for garnish

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.
 

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.

Notes

Click here to read more about Lynne Curry and her new book Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut.

Recipe reprinted with permission from PURE BEEF © 2012 by Lynne Curry, Running Press, a member of the Perseus Book Group.

Nutrition

Calories per serving:

514 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

26%

Servings:

4
  • Fat 27g 41%
  • Carbs 47g 16%
  • Saturated 5g 27%
  • Fiber 13g 53%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 15g
  • Polyunsaturated 4g
  • Protein 26g 52%
  • Cholesterol 59mg 20%
  • Sodium 966mg 40%
  • Calcium 104mg 10%
  • Magnesium 118mg 29%
  • Potassium 1,152mg 33%
  • Iron 4mg 20%
  • Zinc 5mg 35%
  • Phosphorus 493mg 70%
  • Vitamin A 42µg 5%
  • Vitamin C 25mg 42%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 10mg 48%
  • Vitamin B6 1mg 54%
  • Folic Acid (B9) 111µg 28%
  • Vitamin B12 2µg 26%
  • Vitamin E 4mg 18%
  • Vitamin K 56µg 70%
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