Skirt Steak Tacos with Avocado Salsa Recipe
Spice up your next dinner or party, or make a Tex-Mex treat for your next tailgate, with this delicious steak taco recipe. The cilantro and lime provide a nice bite that works well with the heat of the peppers mixed with the avocado in the salsa.
This recipe can be used with any George Foreman indoor grill.
- 1 medium avocado, peeled and chopped
- ¾ cup canned black beans, rinsed and drained
- 1 medium yellow tomato, chopped*
- ¼ cup minced purple onion
- 2 tbsp. minced cilantro
- 2 Serrano peppers, finely chopped
- 2 large cloves garlic, minced
- ½ tsp. salt
- Juice of 1 lime (about 3 tbsp.)
- 1 tbsp. taco seasoning
- 1 tsp. Montreal steak seasoning
- 2 lb. skirt steak
- Soft flour or crisp corn taco shells
- Shredded Romaine lettuce
In a medium bowl, combine the first 9 ingredients (through lime on ingredient list).Toss to coat avocado with lime juice. Set aside for flavors to blend.
Place grill plates on your George Foreman® Grill. If the grill has an adjustable slope, use the sloped position. Place the drip tray in front of the grill. Close grill cover and preheat (for variable temperature, use High or 425ºF).
In a small bowl, combine the taco seasoning and steak seasoning. Use as a dry rub to season the beef on both sides. Place 2 slices of steak on grill. Close grill cover and cook for 3 minutes for medium rare or 5 minutes for medium well.
Remove steaks from grill to plate or cutting board. Cover with foil and let stand at least 6 minutes to rest, then slice into thin strips.
To assemble tacos, place some Romaine on taco, top with steak slices and then the avocado salsa.
Serves about 8
*Ripe red tomatoes can be substituted for yellow tomatoes, if they are not available.
