Steak Tacos with Charred Salsa
Fire up your taste buds with these irresistible Steak Tacos with Charred Salsa, a bold and flavorful dish that’s perfect for taco night or any casual gathering! Tender skirt steak is marinated in a smoky blend of cumin, paprika, and olive oil, then grilled to perfection for a juicy, succulent bite. The star of the show is the vibrant, homemade charred salsa: fire-roasted Roma tomatoes, jalapeño, and red onion create a smoky, slightly spicy base that’s blended with fresh cilantro and lime juice for a zesty finish. Served on warm corn tortillas and customizable with tangy Cotija cheese or creamy sour cream, these tacos are a Mexican-inspired masterpiece that’s ready in just 40 minutes. Perfect for those seeking a quick, crowd-pleasing dinner with a punch of smoky, charred flavor!
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Recipe Information
Ingredients
- 1 lb Skirt steak
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 Garlic cloves
- 4 Roma tomatoes
- 1 Jalapeño
- 0.5 Red onion
- 0.25 cup Cilantro
- 2 tbsp Lime juice
- 8 Corn tortillas
- 0.25 cup Cotija cheese (optional)
- 0.25 cup Sour cream or crema (optional)
Instructions
In a small bowl, mix the olive oil, ground cumin, paprika, 1 teaspoon of salt, and black pepper to create a marinade.
Rub the marinade generously over the skirt steak on all sides. Let it rest at room temperature for 15-20 minutes.
While the steak marinates, prepare the charred salsa. Heat a cast iron skillet or grill pan over high heat.
Place the Roma tomatoes, jalapeño, and red onion halves (cut side down) onto the skillet. Cook until they are charred and softened, about 3-5 minutes per side.
Remove the charred vegetables from the heat. Roughly chop them and transfer to a food processor or blender.
Add the garlic cloves, cilantro, lime juice, and remaining 0.5 teaspoon of salt to the food processor. Blend until the salsa reaches your desired consistency (smooth or chunky). Set aside.
Heat a grill or grill pan over medium-high heat. Cook the marinated skirt steak for 3-4 minutes per side for medium-rare, or longer if desired. Let the steak rest for 5 minutes before slicing.
Warm the corn tortillas in a dry skillet until pliable, about 30 seconds per side.
Thinly slice the steak against the grain.
Assemble the tacos by layering slices of steak onto each tortilla, followed by the charred salsa. Top with optional Cotija cheese, sour cream or crema if desired.
Serve immediately and enjoy your Steak Tacos with Charred Salsa!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
