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Overhead shot of a grey plate with steak skewers and a bowl of avocado salsa verde on it, with cilantro leaves and lime wedges scattered around

Mexican Steak Skewers with Avocado Salsa Verde

These Mexican Steak Skewers with Avocado Salsa Verde are super flavorful and easy to make! The steak is rubbed with a blend of Mexican spices, then grilled on skewers with red onion, and the avocado salsa verde is the creamiest, freshest sauce to pair alongside them! Great for cookouts or an easy summer meal! 

Course Beef, Main
Cuisine Gluten Free, Keto, Low Carb
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the beef skewers

  • 1 1/2 pounds top sirloin steak, cut into 1-1 1/2'' cubes
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • juice of 1 lime
  • 1 tablespoon olive oil
  • 1 medium red onion, cut into 1-1 1/2'' pieces
  • wooden skewers*

For the avocado salsa verde

  • 4 tomatillos, husks removed and rinsed
  • 1 jalapeño, seeds and ribs removed, chopped
  • 1/4 cup chopped white onion
  • 1 clove garlic
  • 1 packed cup cilantro
  • 1 avocado, pitted and peeled
  • juice of 1 lime
  • 1/4 teaspoon salt

Instructions

For the steak skewers

  1. In a medium mixing bowl, whisk together the chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, pepper, lime juice, and olive oil. Add the steak cubes and toss to coat. Let marinate in the fridge for 20 minutes. Soak your skewers in water during this time.

  2. Preheat your grill to medium high. Thread the steak on the skewers, alternating with pieces of red onion. Grill for 5-7 minutes per side, or until grill marks appear and steak is cooked through. Let skewers rest for a few minutes. Serve with the avocado salsa verde, lime wedges, and extra chopped cilantro!

For the avocado salsa verde

  1. Preheat your broiler to high. Place tomatillos on a baking sheet and broil for 7-10 minutes, or until they start to char in spots and get soft and juicy. Let cool for a few minutes.

  2. In a food processor, combine the tomatillos, jalapeño, onion, garlic, cilantro, avocado, lime juice, and salt. Blend until smooth and creamy. Taste to season with additional salt if desired.

Recipe Notes

*If you're using wooden skewers, be sure to soak them in water for at least 20 minutes to prevent burning on the grill! Metal skewers also work great here.
*If you don't have an outdoor grill, no worries - indoor grill pans will work great!
*If you have more time and want to marinate the steak for longer than 20 minutes, great! The longer the better.
*Extra avocado salsa verde will keep in the fridge for a few days. If there's any left!