What is the best way to store avocado salsa, salsa roja, and meat?

Store everything separately and airtight in the refrigerator: avocado salsa for up to 2 days (wrapping foil over the salsa will prevent it from discoloring), salsa roja for up to 2 days, and the grilled meat for a maximum of 2 days.

Can I grill the tacos beforehand?

Yes, you can, but they're best enjoyed right away. You can also grill them a day in advance and reheat them in a dry pan.

What if I can't find ancho chilies?

Use an extra red chili and add a pinch of smoked paprika for that smoky touch.

Can I also make this recipe with chicken?

Yes! Use chicken thigh fillets and season (or marinate briefly) with lime juice, garlic, salt, and pepper before grilling.

What is the difference between picanha and entrecôte?

Icanha has a distinct layer of fat that delivers a lot of flavor when grilled. Sirloin is often more tender and beautifully marbled, keeping it very juicy.

Steak tacos with avocado salsa and salsa roja

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1 hour 15 minutes

•

Medium

Tacos are always a great idea! And they're actually quite easy to make. A juicy piece of meat, served with a creamy avocado salsa and a smoky salsa roja: a Mexican sauce that's easy to make yourself on the grill. All the flavors together are absolutely amazing, and perfect for impressing. Perfect for a dinner with friends or a cozy evening with family. Picanha or sirloin steak work perfectly here, and if there's still a bit of fat on it? Perfect for greasing your grill! Just ask your butcher which cut looks fantastic.

Tacos are always a great idea! And they're actually quite easy to make. A juicy piece of meat, served with a creamy avocado salsa and a smoky salsa roja: a Mexican sauce that's easy to make yo ...

Ingredients

What do you need?

Quantity: 4

For the meat
800 g picanha, entrecôte or steak
salt and pepper (from the mill)
Avocado salsa
2 ripe avocados
1 shallot
2 tablespoons olive oil
1 clove of garlic (grated)
zest and juice of 1 lime
1 tablespoon white wine vinegar
salt and pepper
1 tomato
½ bunch of coriander

Red salsa
2 tomatoes
1 red onion
3 red chili peppers
1 to 2 dried ancho chilies (soaked)
3 cloves of garlic
1 tablespoon white wine vinegar
3 tablespoons olive oil
salty

Other
15 small corn tacos

2 tomatoes
1 red onion
3 red chili peppers
1 to 2 dried ancho chilies (soaked)
3 cloves of garlic
1 tablespoon white wine vinegar
3 tablespoons olive oil
salty

Other
15 small corn tacos

Make it veggie!

Replace the steak with grilled slices of eggplant or portobello mushrooms.
Seasoning for the veggie option:
salt and pepper
smoked paprika powder
dash of olive oil

Preparation method

How do you make this?

Prepare the meat
Preheat the oven to 45°C. Place the meat in the oven for 40 minutes to come to temperature evenly.
Then season with pepper and salt. Optionally trim a piece of fat to grease your grill. Grill the meat until it is nicely cooked to your taste (medium rare works great here). Let it rest for 5 to 10 minutes.
Trim the fat edge (if you prefer not to eat it) and possibly some tough fibers. Slice the meat into thin slices, against the grain.

Making avocado salsa
Mash the avocados in a bowl. Finely chop the shallot and add it.
Add olive oil, garlic, lime zest and juice, white wine vinegar, pepper, and salt, and mix well.
Cut the tomato into quarters, remove the flesh, and cut it into small cubes. Sprinkle over the salsa. Chop the cilantro finely and finish with another drop of olive oil.

Making salsa roja
Halve the tomatoes, red onion, chili peppers, soaked ancho chilies, and garlic. Grill everything on both sides until well cooked and slightly charred.
Blend everything finely with white wine vinegar, olive oil, and a pinch of salt. Pour into a jar with a lid.

Grilling tacos
Grill the corn tortillas briefly on both sides until they are warm and slightly crispy.

Serving
Spread some salsa roja on each taco, place slices of steak on top, and finish with avocado salsa. Optionally garnish with extra cilantro.

Tips

Use the fat from picanha to grease your grill: mega flavor.
Always let the meat rest after grilling for the juiciest result.
You can make avocado salsa and salsa roja a few hours in advance.
No optigrill? Grill pan or BBQ works perfectly.
Ancho chilies give that typical smoky flavor. Don't have any? See FAQ below.

Storing and reheating

In the refrigerator:
Avocado salsa and salsa roja separately, covered: up to 2 days. Grilled meat airtight: max. 2 days.
Tip: place a piece of cling film directly on the avocado salsa (to prevent discoloration).
In the freezer:
Meat: up to 3 months, preferably ungrilled.
Avocado salsa: not suitable.
Salsa roja: suitable, up to 3 months.
Reheating:
Meat: briefly in a pan or just in a warm oven (not too long).
Tacos: reheat in a dry pan or briefly on the grill.