Green Chile Steak Tacos
Easy grilled steak tacos marinated in green chile relish, and piled with lean green toppings like cilantro, scallions, and avocado!
I’ve been in Austin, Texas the last couple days consuming tacos in large quantities with my new friends at Old El Paso.
I know what you’re thinking… my job is really hard.
I’m partnering with Old El Paso this year to create quick and fresh dinners your whole family will love.
To kick off our year of Mexican inspired meals, we took a quick trip to Austin, Texas to go on a Taco Tour with author and taco expert Mando Rayo.
We stayed at the unique Hotel San Jose’ on South Congress Avenue (i.e. SoCo.) It’s a serene oasis right in the middle of all of Austin’s action.
Each location offered a different variety of tacos, from breakfast migas tacos, to bacon and bean tacos, to grilled queso fresco tacos, to the classic al pastor style taco.
Seriously, I could not get enough!
I loved them all, but there’s just something about a good fish taco that makes me sublimely happy. You know?
And the salsas we tried made me want to cry. (Tears of joy, not pain.)
Ever seen guys so serious about tacos?
After our taco tour, and a little time to work up an appetite, we headed to Silver Whisk’s kitchen to do some cooking of our own.
We spent the evening creating Mexican favorites with a bit of panache, like creamy quesadillas, shrimp tostadas with garlic aioli, strawberry salsa, rainbow nachos, and deep fried sriracha lime ice cream cups.
It’s easy to make marvelous Mexican food when you’re starting with great products.
Did you know Cook’s Illustrated rated Old El Paso Flour Tortillas #1 in taste? Just a little fun fact.
To see more of my trip photos, check out my Instagram feed and look for Old El Paso’s hashtag #FreshestBloggers.
Obviously all this fun involving amazing Tex Mex cuisine, particularly tacos, has only spurred on my serious taco cravings.
These green chile steak tacos offer big bold flavor from Old El Paso Green Chiles. There’re a throw-back to family taco night, with fresh modern flavors and bold ingredients.
I started by marinating the steak in a green chile relish mixed with zesty garlic and lime zest.
Once the steak has soaked up all the chile goodness, grill the steak to a perfect medium-rare over a hot flame. The green chiles go into a skillet to create a caramelized green chile sauce.
Slice the steak and warm up some soft comforting Old El Paso tortillas. Then place the sliced steak in the tortillas.
Pile on your favorite green toppings like creamy avocado slices, zippy green onions, and fresh chopped cilantro. Sprinkle with salty queso fresco and you’ve got a sizzling hot sensation with a clash of cool flavors.
Green chile steak tacos add a bit of OLE’ to the dinner table!
Green Chile Steak Tacos
- Place the steak in a baking dish and top with Old El Paso chopped green chiles, garlic, the zest of one lime, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the mixture over the steak on all sides and set aside.
- Preheat the grill to high. Allow the steak to marinate in the green chile relish, while you chop and prepare the remaining ingredients.
- Lift the steak out of the green chile relish and place it on the hot grill. Sear for 3-4 minutes per side. Take the steak off the grill and tent it with foil to keep warm. Then sauté the remaining green chile relish in a small skillet until slightly charred, 5-8 minutes on medium-high. Scoop it out of the skillet and place the charred green chile relish on top of the steak.
- Slice the limes into wedges. Then place the tortillas on a microwave-safe plate and cover them with a damp paper towel. Heat for 45-60 seconds to warm through. Slice the steak into thin strips, against the grain.
- Place several slices of steak with relish on each warm tortilla, then top with chopped green onions, cilantro, sliced avocado, and crumbled queso fresco. Serve with lime wedges.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.