4.7 from 12 votes
Grilled Steak Tacos
Take your tacos up a notch with these tangy, smoky grilled steak tacos. Top them with your favorite toppings like pickled onions, queso fresco and slices of avocado. Using grass fed beef makes these carne asada tacos a healthier alternative to conventional beef.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings:
4
Calories:
774 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
FOR THE WET RUB
- 1 lime zested
- 3 large cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon red pepper flakes crushed
- 2 tablespoons olive oil
- 1½ pounds sirloin steak grass fed
FOR THE CARNITAS TACOS:
- 2 avocado haas
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- prinkle salt
- prinkle black pepper
- 1 cup onion pickled
- 1 cup queso fresco
- 1 cup salsa verde (I used Sprout's Hatch Chile Salsa)
- 8 corn tortillas
Instructions
SEVERAL HOURS OR ONE DAY BEFORE, MAKE THE RUB:
- In a small bowl, combine the lime zest, garlic, cumin, salt, pepper, and red pepper flakes. Add the olive oil and stir to combine.
- Place the steak on a rimmed pan or dish and coat both sides with the wet rub. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Cup of Yum
GRILLING:
- About half an hour before cooking, take the steak out of the refrigerator to come to room temperature.
- Heat the grill to a medium high heat (about 450°).
- Cut the Avocados into quarters, removing the pit but leaving the skin on. Brush the avocado with lime juice, olive oil and sprinkle with salt and pepper.
- Grill the steak to your desired doneness,(about 4-5 minutes per side for medium rare) Use a meat thermometer to assure the correct temperature. Transfer to a cutting board and let rest for 3-4 minutes before slicing.
- Grill the avocado, about 2-3 minutes per side and transfer to a platter. Grill the corn tortillas for 1-2 minutes to warm them and get some grill marks.
TO SERVE THE CARNITAS:
- Slice the steak into thin strips and arrange on a platter. Peel the skins from the avocados and slice lengthwise into thirds. Arrange the avocados with the steak. Wrap the warm corn tortillas in a dish towel to keep warm and soft. Serve with queso fresco, salsa verde and pickled onions.
Nutrition Information
Calories
774kcal
(39%)
Carbohydrates
44g
(15%)
Protein
49g
(98%)
Fat
46g
(71%)
Saturated Fat
11g
(55%)
Cholesterol
125mg
(42%)
Sodium
1350mg
(56%)
Potassium
1413mg
(30%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Vitamin A
783IU
(16%)
Vitamin C
23mg
(26%)
Calcium
298mg
(30%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 774
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 44g | 15% |
| Protein | 49g | 98% |
| Fat | 46g | 71% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 125mg | 42% |
| Sodium | 1350mg | 56% |
| Potassium | 1413mg | 30% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 23mg | 26% |
| Calcium | 298mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.