Grilled steak tacos with cherry tomato-avocado salsa, garnished with crisp radish slices, in New York, July 22, 2017. Your best move for tacos at home is to make a well-considered salsa that works with the protein at hand, and to put out a crisp vegetable or two as a counterpart to the soft filling in the warm tortillas. (Andrew Scrivani/The New York Times
Grilled Steak Tacos With Cherry Tomato-Avocado Salsa  (Serves 8) 


For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
1,1kg skirt steak (usually 2 steaks)

For the salsa
1 white onion, peeled and sliced into 2,5cm thick slices
2 large garlic cloves, unpeeled
2 jalapeños/ chillies
950g cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)


Prepare the steak
In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. 
Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa
Light the grill or heat to medium-high (or heat the broiler). 
Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). 
Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). 
Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. 
Let people assemble their own tacos at the table.

The New York Times