These Salsa Verde Grilled Skirt Steak Tacos topped with Chipotle Lime Salsa are amazingly delicious. Sweet, Tangy and Spicy with the char from the grill! Be sure to squeeze lime over to make the flavors pop!

Let’s Eat Some Tacos!

• Why I Didn’t Call This Carne Asada?
• What is a Tomatillo?
• Recipe

Why I Didn’t Call This Carne Asada?

To be specific, this recipe can be called Carne Asada. By definition Carne Asada means roasted or grilled meats in English. It doesn’t have a specific meaning as to what the meat is marinated or flavored with.

I decided to not call this Carne Asada because I already have a more traditional Char Grilled Carne Asada Street Tacos recipe on the website. Plus, I wanted to feature that you can use the Charred Tomatillo Salsa (GF) (V) as a marinade.

Using the Charred Tomatillo Salsa as a marinade imparts great flavor to the skirt steak. The meat takes on the sweet, tangy and spice from the salsa. Don’t let the spice scare you off, you can make the salsa a spicy as you want. Or add more chiles to the remaining salsa to have a hot salsa to top the tacos.

Grilling the marinated skirt steak over the searing heat of the grill builds the flavor by enhancing those flavors of the salsa and gives the traditional charred textural element to the steak.

What is a Tomatillo?

If you are not on the West Coast, you may be unfamiliar with a Tomatillo. You may have seen these in your grocery or specialty grocery store and skimmed past them in the produce case. Their green papery husks may look intimidating but don’t let that scare you off form making a salsa.

With the husks removed, they may look like a small green tomato but they are a summer treat all their own. Once you remove the husks and give them a good char or simmer them you will find their tangy sweet flavor amazing.

You can eat tomatillos without cooking them but the flavor will be more tart or sour. The preferred method you will find is to simmer them in water until they are tender. But I find that if you char them under a broiler or on a grill grate the experience get enhanced. The char adds to the experience giving some texture and flavor vs just simmering them. Plus if you have the grill fired up you can char the chiles and onions too! Why not layer those flavors to give you the best salsa possible!

You can buy tomatillos already cooked in a can, check the shelf in the Hispanic section of the grocery store. These are acceptable alternatives to peeloing and cooking the tomatillos if you want a short cut.

Making the salsa is easy after you cook the tomatillos. You can use roasted or raw chiles, grilled or raw onions, whatever you like. Grab a couple of limes and a handful of cilantro and you are ready to throw it together. From here all you need is a food processor or blender.

Head over to Charred Tomatillo Salsa to see how easy it is to make!

I hope you give this recipe for Salsa Verde Grilled Steak Tacos a try they are delicious!

Enjoy!