grilled steak and veggies tacos

★★★★★ 2
By joann gough-stallbaumer
from Lenexa, KS

Flat iron steak has become my favorite versatile cut of beef. It cooks quickly and has the rich flavor of more expensive steaks. The grilled vegetables and cheese make this taco irresistible! We rarely have any leftovers, which is a shame because the filling makes for an amazing omelet.

Blue Ribbon Recipe

Nearly every element of these steak tacos is grilled. A fantastic dinner option when you don't want to turn on the oven. The steak is tender, hearty, and full of flavor from the marinade. It's a wonderful complement to the caramelized red onion and tangy grilled tomatillos. Crumbled queso fresco and sliced avocado add a bit of creaminess to every bite. Be prepared to make a full taco bar. You and your family will not be able to eat just one.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6
prep time 2 Hr 20 Min
cook time 40 Min
method Grill

Ingredients For grilled steak and veggies tacos

  • 1 1/2 lb
    flat iron steak
  • 1 c
    salsa verde, prepared
  • 1/4 c
    fresh squeezed lime juice
  • 2 Tbsp
    cilantro, chopped
  • 1/2 md
    red onion, cut in 1/3
  • 2
    tomatillos, fresh
  • 2 Tbsp
    olive oil, light
  • pinch
    Kosher salt
  • 6
    fajita sized flour tortillas
  • 1
    avocado, halved and thinly sliced
  • 1/2 c
    queso fresco, crumbled
  • 1
    lime, optional
  • additional chopped cilantro, if desired

How To Make grilled steak and veggies tacos

  • Salsa verde, lime juice, and chopped cilantro in a resealable bag.
    1
    Combine salsa verde, lime juice, and chopped cilantro in a large zip-top bag.
  • Steak added to the marinade.
    2
    Add flat iron steak and seal. Marinate for 2 hours, turning bag once during marinating.
  • Marinated steak on the grill.
    3
    Preheat grill, (I use gas), to medium-high heat. Remove steak from marinade and place on grill.
  • Grilling the steak until cooked.
    4
    Cook 2-3 minutes over medium-high heat and reduce heat to medium. Cook 6-8 minutes per side for medium to medium rare doneness.
  • Grilled steak resting.
    5
    Remove from grill and allow to rest 15 minutes.
  • Tomatillos, red onion slices, olive oil, and Kosher salt added to a bowl.
    6
    Toss tomatillos and red onion slices with olive oil and Kosher salt.
  • Grilling onions and tomatillos.
    7
    Place on grill. Grill, turning frequently. Onions will take 4-6 minutes total cooking time. Tomatillos will take 10-12 minutes of cooking time.
  • Warming tortillas on the grill.
    8
    Spread tortillas onto the grill. Turn after one minute, grill an additional minute, remove.
  • Slicing tomatillos and the steak.
    9
    Slice tomatillos into wedges. Slice steak thinly against the grain of the meat.
  • Slices of steak on the tortilla.
    10
    Assemble tacos by layering onto a grilled tortilla 2-3 slices of steak.
  • Onions and tomatillos on top of the steak.
    11
    Add a ring or two of onion and 3-4 tomatillo wedges.
  • Avocado and queso fresco added to the taco.
    12
    Next, a few thin slices of avocado and crumbles of queso fresco. Finish with a squeeze of fresh lime juice.
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