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Grilled steak tacos with charred salsa, diced onions, and cilantro on corn tortillas served on a black slate plate

Steak Tacos with Charred Salsa

Steak tacos with thinly shaved strip roast seared on cast iron, served on corn tortillas with a smoky charred salsa made from blistered Roma tomatoes, jalapeños, onion, and garlic.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2-3 lbs strip roast thinly shaved
  • 0.5 cup avocado oil or neutral oil
  • Your favorite carne asada or taco seasoning
  • Corn tortillas
Charred Salsa
  • 4 Roma tomatoes
  • 2 jalapeños or serranos for more heat
  • 0.25 white onion
  • 3 garlic cloves skin on
  • Handful of cilantro
  • Juice of 1 lime
  • Salt to taste

Equipment

  • Cast iron skillet or flat top
  • Blender or Food Processor
  • Grill or comal (for charring salsa)

Method
 

  1. Mix seasoning with oil to create a wet rub. Toss shaved strip roast until fully coated.
  2. Char tomatoes, jalapeños, onion, and garlic on a hot grill or pan until blistered and softened. Peel garlic.
  3. Blend charred vegetables with cilantro, lime juice, and salt. Keep slightly chunky.
  4. Sear steak in batches on screaming hot cast iron, 1-2 minutes total per batch. Do not crowd the pan.
  5. Toast corn tortillas in the leftover beef fat. Build tacos with steak, charred salsa, onion, and cilantro.

Notes

Sear in batches: Overcrowding steams the meat instead of searing it. Small batches = crispy edges.
Partial freeze for slicing: 45-60 minutes in the freezer firms the roast for paper-thin cuts at home.
Beef fat tortillas: Toast corn tortillas in the leftover seasoned beef fat for a major flavor boost.

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