Grilled Steak Tacos with Tomatillo Salsa and Cilantro Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple, authentic mexican dish. Reminds me of the summers I spent living in Cuernavaca, Mexico learning the language, immersing myself in the culture and of course, eating great food!
  • Tomatillo Salsa
  • 5-6 tomatillos, husks removed and rinsed (don't worry if they are a little sticky, it's normal)
  • 1 onion cut in quarters
  • 1 jalapeno, seeded and diced
  • 4 sprigs of fresh cilantro
  • pinch of cumin
  • salt, to taste
  • Tacos
  • 4 sirloin steaks, seasoned with garlic, salt and pepper
  • 8 corn tortillas
  • 1 T vegetable oil
  • rice
  • fresh cilantro
  • lime
  1. Place all tomatillo salsa ingredients in a saucepan and just cover with water. Bring to a boil and let simmer for about 10-15 minutes until they seem to be able to be mashed with a fork.
  2. Place in a food processor and pulse until all ingredients are pureed.
  3. While cooking tomatillos, prepare rice as usual (I add salt and olive oil) and put a few sprigs of cilantro in when you add the rice. Once cooked, you can use a fork to fluff the rice and incorporate the cilantro throughout. It will naturally break into small pieces and disperse easily
  4. Grill seasoned steaks to desired doneness
  5. Remove from the grill and let rest for a few minutes before slicing.
  6. Brush vegetable oil on a large piece of foil, place on the grill and put corn tortillas on it to slightly toast on both sides.
  7. Remove corn tortillas, layer sliced steak, salsa verde and avocado on top. Squeeze a little lime over your taco and serve along cilantro rice.
  8. Enjoy!
Recipe by Jackie Ourman at