Steak Tacos with Avocado Tomatillo Salsa

Steak Tacos with Avocado Tomatillo Salsa
Contributor

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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.
 

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.

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.

Nutrition

Calories per serving:

165 kcal

Daily value:

8%

Servings:

4
  • Carbohydrate, by difference 2 g
  • Protein 25 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 157 IU
  • Vitamin A, RAE 11 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 23 mg
  • Vitamin D 1 IU
  • Vitamin K (phylloquinone) 2 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 1 g
  • Aspartic acid 3 g
  • Betaine 13 mg
  • Calcium, Ca 19 mg
  • Cholesterol 74 mg
  • Choline, total 75 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 1 g
  • Folate, DFE 10 µg
  • Folate, food 10 µg
  • Folate, total 10 µg
  • Glutamic acid 5 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 3 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lysine 3 g
  • Magnesium, Mg 17 mg
  • Methionine 1 g
  • Niacin 8 mg
  • Phenylalanine 1 g
  • Phosphorus, P 262 mg
  • Phytosterols 2 mg
  • Potassium, K 402 mg
  • Proline 1 g
  • Retinol 4 µg
  • Selenium, Se 26 µg
  • Serine 1 g
  • Sodium, Na 66 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 92 g
  • Zinc, Zn 4 mg
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