Steak Tacos with Avocado Tomatillo Salsa

Contributor
Steak Tacos with Avocado Tomatillo Salsa
Grilled Nectarines
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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.
 

4
Servings
513
Calories Per Serving
Deliver Ingredients

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.

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.

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
27g
41%
Sugar
5g
N/A
Saturated Fat
5g
27%
Cholesterol
59mg
20%
Protein
26g
52%
Carbs
47g
16%
Vitamin A
22µg
2%
Vitamin B12
2µg
26%
Vitamin B6
1mg
53%
Vitamin C
24mg
39%
Vitamin E
3mg
17%
Vitamin K
37µg
47%
Calcium
100mg
10%
Fiber
13g
52%
Folate (food)
108µg
N/A
Folate equivalent (total)
108µg
27%
Iron
4mg
20%
Magnesium
116mg
29%
Monounsaturated
15g
N/A
Niacin (B3)
10mg
48%
Phosphorus
490mg
70%
Polyunsaturated
4g
N/A
Potassium
1121mg
32%
Riboflavin (B2)
0.3mg
20%
Sodium
812mg
34%
Thiamin (B1)
0.2mg
16.5%
Zinc
5mg
35%