Grilled Steak Tacos with Avocado Salsa

Name: Grilled Steak Tacos with Avocado Salsa
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters chopped cilantro; 680 grams flank steak; 2 links fresh chorizo; 1 garlic clove, minced; 227 grams queso panela or halloumi cheese, cut into squares; 1 Hass avocado, diced; 3 jalapeños; 1 Tbsp fresh lime juice; 4 servings Extra-virgin olive oil; 1 large onion—half cut into 1/2-inch dice, half sliced 1/4 inch thick; 4 servings Salt and freshly ground pepper; 454 grams tomatillos—husked and chopped

Grilled Steak Tacos with Avocado Salsa might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 52g of protein, 45g of fat, and a total of 671 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have lime juice, garlic clove, hass avocado, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. This recipe is typical of Mexican cuisine.

Instructions

Heat a grill pan. Grill the jalapeos until charred. Stem and seed the jalapeos; finely dice 2 of them. Thinly slice the remaining jalapeo and reserve on a platter.

Equipment you will use

Grill Pan

Grill

In a saucepan, heat 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the diced jalapeos and onion and the garlic and cook over moderate heat until golden, 10 minutes.

Ingredients you will need

Garlic

Onion

Add the tomatillos and cook until softened.

Ingredients you will need

Tomatillos

Transfer to a bowl and let cool. Stir in the avocado, cilantro and lime juice; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Avocado

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Bowl

Oil the chorizo and grill over moderate heat until cooked through.

Ingredients you will need

Chorizo

Cooking Oil

Equipment you will use

Grill

Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.

Ingredients you will need

Chorizo

Cheese

Onion

Meat

Cooking Oil

Equipment you will use

Grill

Bowl

Frying Pan

Oil the steak; season with salt and pepper. Grill over moderately high heat, turning once, 8 minutes for medium-rare.

Ingredients you will need

Salt And Pepper

Steak

Cooking Oil

Equipment you will use

Grill

Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with the accompaniments.

Ingredients you will need

Steak

Equipment

Ingredients

Servings:

118milliliters

chopped cilantro 680grams

flank steak 2links

fresh chorizo 1

garlic clove, minced 227grams

queso panela or halloumi cheese, cut into squares 1

Hass avocado, diced 3

jalapeños 1Tbsp

fresh lime juice 4servings

Extra-virgin olive oil 1large

onion—half cut into 1/2-inch dice, half sliced 1/4 inch thick 4servings

Salt and freshly ground pepper 454grams

tomatillos—husked and chopped

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.