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Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with carne asada-style char: flank or skirt steak marinated in lime, garlic, cumin, and olive oil, then grilled hot and sliced thin for tender bites. Topped with a fresh avocado salsa of diced avocado, cherry tomatoes, red onion, cilantro, and lime for bright, street-taco flavor.
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Prep Time 25 minutes
Cook Time 10 minutes
Rest time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 2 lb flank or skirt steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 3 garlic, minced
  • 1 tsp cumin
  • 0.25 tsp salt
  • 0.125 tsp pepper
Avocado salsa
  • 2 avocados
  • 1 cup cherry tomatoes
  • 0.25 cup red onion
  • 0.25 cup cilantro
  • 2 tbsp lime juice
  • 0.25 tsp salt
Tacos
  • corn tortillas
  • lime wedges

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. Combine lime juice, olive oil, minced garlic, cumin, salt, and pepper with the flank or skirt steak, coating both sides. Marinate for 30 minutes at cool room temperature to keep the steak juicy.
Grill and slice
  1. Preheat your grill to high heat, then place the steak on the grates and grill for 4-5 minutes per side for medium-rare. Look for charred, dark grill marks as it cooks.
  2. Transfer the steak to a cutting surface and let it rest 10 minutes. Keep it loosely tented so the juices redistribute and the steak stays tender.
  3. Slice the steak thinly against the grain using long, even cuts. Aim for narrow slices so each taco gets visible char.
Make the avocado salsa
  1. Gently mix diced avocados, cherry tomatoes, red onion, chopped cilantro, lime juice, and salt in a bowl. Stir lightly to keep the avocado pieces intact and glossy.
Warm tortillas and assemble
  1. Warm corn tortillas on the grill until pliable and lightly marked. Keep them moving so they don’t dry out.
  2. Assemble tacos by layering warm tortillas with sliced grilled steak, then spoon on avocado salsa. Serve with lime wedges so you can squeeze over the top.

Notes

Pro tip: Slice against the grain right after the 10-minute rest for the most tender, street-taco bite. Refrigerate leftover salsa in an airtight container up to 2 days; steak is best used within 2 days. Freezing isn’t recommended for the fresh avocado salsa texture. Dietary swap: use poultry or portobello mushrooms in place of steak for a different style while keeping the same lime-garlic marinade and avocado salsa.