Steak Tacos with Dual Signature Sauces

Travel often reveals that the best food is found in the simplest settings — a bustling market in Madrid, a sun-drenched square in Mexico City. Street food teaches us that when the ingredients are fresh and the heat is right, you do not need complicated preparations to create something extraordinary. These steak tacos bring that same vibrant, unadorned energy to the table at home.

What enhances this taco beyond a simple weeknight meal is the interplay of heat and acid. While many see the taco as a casual handheld, the experience is truly built through the layers — a high-heat sear on the meat, bold sauces, and bright, fresh garnishes. Together, they transform a familiar favorite into something genuinely impressive.

Two Bold Sauces, One Perfect Taco

Instead of a standard salsa, two distinct sauces share the spotlight. A smoky red sauce — built from toasted ancho chilis and simmered tomatillos pulsed into a glossy glaze — brings depth and warmth. Its counterpart, a cool avocado cream blended with citrus, provides the perfect refreshing balance. Drizzled together over the meat, they bring every element of the taco into harmony.

Cutting the marinated skirt steak into small cubes before searing ensures quick, even cooking and a gorgeous, caramelized crust on every piece. Nestled into puffed, griddle-toasted corn tortillas and finished with a drizzle of both sauces, these tacos are vibrant, hands-on, and endlessly satisfying — proof that the simplest approach often yields the most memorable meal.

Jorj Morgan

Steak Tacos with Dual Sauces

Succulent seared steak tacos become a vibrant spectacle, presented open-faced with contrasting red and green sauces. Guests delight in customizing each bite with fresh cilantro and crisp red onion, all perfectly balanced by the rich avocado cream and savory notes.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Wait Time (Marinating) 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

The Steak & Seasoning

• 1 pound skirt steak
• 2 tablespoons chili powder
• 1 teaspoon kosher salt

The Taco Assembly

• 4 to 6 corn tortillas 6-inch
• 4 ounces Monterey Jack cheese shredded
• Juice of 1 lime
• 1/2 red onion thinly sliced
• Fresh cilantro for garnish
• 2 tablespoons high-quality olive oil

The Ancho-Tomatillo Sauce

• 3 dried ancho chilis seeded and stems removed
• 5 medium tomatillos husks removed and rinsed
• 2 large garlic cloves peeled
• 1 cup chopped tomatoes
• Juice of 1/2 lime
• 1 teaspoon salt

The Avocado Cream

• 2 ripe avocados pitted and peeled
• Juice of 2 limes
• 1/3 cup half and half
• 2 tablespoons fresh cilantro
• 1/2 teaspoon salt

Method

 

The Technical Marinade

1. Season both sides of the skirt steak with chili powder, salt, and lime juice.
2. Cover the dish and refrigerate for at least 30 minutes to allow the citrus acids to tenderize the muscle fibers.

The Red Sauce Reduction

1. In a dry skillet over medium heat, toast the ancho chilis for 2 minutes until the skin begins to puff but not char.
2. In a pot, combine toasted chilis, tomatillos, and garlic with 1.5 cups of water; simmer for 15 minutes until soft.
3. Transfer the mixture to a blender; add chopped tomatoes, lime juice, and a portion of the cooking liquid.
4. Pulse until a smooth, glossy drizzling consistency is achieved and season with salt.

The Green Cream Emulsion

1. In a clean high-speed blender, combine peeled avocados, lime juice, half and half, and fresh cilantro.
2. Pulse until the cream is velvety and thin enough to drizzle.
3. Adjust with a teaspoon of water if needed and season with salt to taste.

The High-Heat Execution

1. Remove the steak from the fridge and cut into precise 1/4-inch cubes to ensure maximum surface area for caramelization.
2. Heat olive oil in a large griddle or skillet until shimmering; sear the steak cubes for 3 to 5 minutes until deeply browned.
3. Transfer the meat to a platter and wipe the griddle.
4. Toast the corn tortillas on the griddle until they begin to puff and develop light golden spots.

The Final Assembly

1. Top each warm tortilla with Monterey Jack cheese and a portion of the seared steak.
2. Allow the heat from the griddle to melt the cheese until molten.
3. Drizzle each taco generously with both the red ancho sauce and the green avocado cream.
4. Garnish with red onion slices and fresh cilantro; serve immediately.