Summer grilling calls for bold flavors, and Grilled Steak & Chorizo Tacos with Avocado Salsa checks every box. This dish brings together smoky steak, spicy chorizo, and flame-kissed vegetables in a recipe that’s all about contrast and balance. Grilling isn’t just for the proteins—onions, jalapeños, and even cheese hit the heat to deepen flavor and texture. Each bite delivers a mix of heat, richness, and brightness that feels right at home in warm weather.
What makes these tacos stand out is the grilled avocado salsa. It’s not just a topping—it’s the flavor driver. Roasted tomatillos, charred jalapeños, garlic, and creamy avocado blend with lime and cilantro for a vibrant salsa that keeps the tacos light, fresh, and layered. The chorizo’s salt and spice boost the steak’s natural flavor, while the medium-rare flank holds its tenderness thanks to proper rest and a careful slice against the grain.
This is casual summer food done right—no overthinking, no fuss. Just fire up the grill, layer it up, and watch them disappear faster than you can make a second round. Whether you're feeding a crowd or keeping it low-key, these tacos deliver flavor that keeps the season going strong.
Serves 4
Grilled Steak & Chorizo Tacos with Avocado Salsa Ingredients
- 3 jalapeños
- extra-virgin olive oil
- 1 large onion
- 1 clove garlic
- 1 lb. tomatillos
- 1 Hass avocado
- 0.50 c. Chopped cilantro
- 1 tbsp. fresh lime juice
- Salt and freshly ground pepper
- 2 links of fresh chorizo
- 0.50 lb. queso panela or halloumi cheese
- 1 1 1/2-pound flank steak
Grilled Steak & Chorizo Tacos with Avocado Salsa Directions
- Heat a grill pan on a side burner or right on the grill. Grill the jalapeños until charred. Stem and seed the jalapeños; finely dice 2 of them. Thinly slice the remaining jalapeño and reserve on a platter.
- Dice half the onion and the whole clove of garlic. In a saucepan, heat two tablespoons of olive oil. Add the diced jalapeños, onion, and garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer the mixture to a bowl and let it cool. Stir in the avocado, cilantro, and lime juice; season with salt and pepper to taste.
- Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Slice the remaining half onion. Lightly oil the cheese and grill for one minute per side. Then, oil the pan and grill the sliced onion until charred. Transfer both to the platter.
- Oil the steak; season with salt and pepper. Grill steak over moderately high heat, turning once, for eight minutes to achieve medium-rare doneness. Transfer to a board and let rest for five minutes. Thinly slice the steak across the grain and serve with the accompaniments.
Taken from americanmadegrills.com