Grilled Steak Tacos With Cherry Tomato Avocado Salsa Recipes

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

Steps:

• Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
• Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
• Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
• Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
• To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA

Steps:

• Heat grill to high.
• Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
• Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
• Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
• Heat grill to high.
• Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
• Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
• Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

GRILLED STEAK TACOS

Steps:

• In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving., Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes., Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.

GRILLED AVOCADO TACOS

Steps:

• Preheat grill to medium-high heat.
• Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
• Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
• Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
• Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
• Wrap tortillas in foil and place on the grill while the avocados are cooking.
• Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
• Serve with your favorite hot sauce and additional lime wedges.

STEAK SANDWICHES WITH TOMATO-AVOCADO SALSA

Steps:

• Remove steaks from refrigerator and let warm to room temperature. For salsa, quarter tomatoes and place in a bowl. Sprinkle with onion, chili peppers, garlic, cumin and 1/4 tsp salt. Stir and set aside.
• Oil grill and preheat barbecue to medium-high. Season both sides of steak with a sprinkle of salt and pepper, and Worcestershire, if using; rub inches Barbecue until meat gives slight resistance when pressed, about 4 minutes per side for 1inch thick steaks if you like them medium-rare.
• Remove to a cutting board and let rest 5 minutes before slicing. Meanwhile, butter both sides of bread, using 4 slices for open-face sandwiches or 8 if you want top slices. Place bread on grill. 4. Barbecue until lightly toasted and grill marks form, 2 to 3 minutes per side.
• Cut avocado in half and remove pit. Peel avocado or scoop pulp from skin. Cut in large dice. 6. Place on tomatoes, then drizzle with lime juice. Stir gently to mix. Taste and add more salt or lime juice, if you like.
• Slice steaks crosswise in the thickness you like for a sandwich. Divide equally among 4 slices of bread. Spoon salsa on top (and top each with another slice of bread, if desired).
• Additional recipes and barbecue ideas are available at www.walmart.ca/recipes.

STEAK TACOS WITH AVOCADO SALSA

Steps:

• Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
• Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
• Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slices.
• Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA

Steps:

• Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
• Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
• Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
• Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
• Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
• Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
• To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

GRILLED STEAK SALAD WITH TOMATOES & AVOCADO

Steps:

• Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.