Grilled Steak Tacos with Tomatillo Salsa and Cilantro Rice


I know it’s fall and everyone is braising, stewing and pulling out their crock-pots. I’m just not quite there yet. Call it denial. Maybe it has something to do with the amazing weather we’ve been having. Could also be that I got a Weber grill late this summer and after too many years of having a very crappy one, I still want to BBQ. I’m just not done playing with my new toy!

Tomatillos are in season now. Have you ever tried them? They remind me of summers I spent living in Cuernavaca, Mexico during college, studying Spanish. I went there to learn a language. I came back fluent after the first summer and learned so much more. I stayed with the same amazing host family every year. I immersed myself into the culture. I also ate a lot of fantastic food.

Authentic Mexican food is not the same as the tex-mex variety we are often exposed to here in the States. Tacos are simple. They generally consist of a corn tortilla and some meat with fresh tomatillo salsa. Tomatillo salsa or “salsa verde” was actually served alongside every meal I ate at my host family’s table, including breakfast. I got used to eating it with eggs in the morning as well as on top of tacos at dinner. You can make it mild or spicy. It’s very versatile. I had leftovers after making the steak tacos so I sautéed some chicken breasts, poured the salsa over them and then let them simmer for a bit. Both the steak tacos and the chicken came out great and really satisfied my craving for comforting Mexican flavors.

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!


1 Comment

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