Steak Tacos Close Up
Image by Stephen Blackmon

Tacos are one of the easiest camping meals, but these grilled steak tacos are a perfect way to end the night and spice up your meals from a basic camping dish. This version of salsa verde combines five ingredients for a kick you won’t forget! The light char and tangy tomatillos bring the acid to complement a hearty steak, but it’s also great on chicken or fish. A campfire is the perfect way to get the best flavors on whatever meat, poultry, or fish you choose. Nothing is better than the smoke and charred flavor while sitting under the stars and sharing stories with your family.

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Serves 2 to 4

  • 1 jalapeño
  • 5-6 tomatillos
  • ½ bunch cilantro, chopped
  • ½ white onion, diced
  • Juice of 1 lime
  • Salt and pepper
  • 2 steaks best for grilling, such as chuck-eye, flat-iron, or top sirloin
  • 3 garlic cloves, peeled and smashed
  • 6 tortillas
  • Garnish: Queso fresco
  1. Build a campfire or prepare a grill for two-zone cooking. Roast jalapeños and tomatillos directly on grill grate over flames until well-charred and softened. Remove from grate and set aside to cool.
  2. Once tomatillos are cool to the touch, gently rub away any remaining husks. Re-move and discard tomatillo and jalapeño stems. Mash tomatillos and jalapeño in a bowl and stir in cilantro, chopped onion, and lime juice. Season with salt and pep-per to taste, then set salsa verde aside until ready to assemble tacos.
  3. Generously season steak with salt and pepper. Lightly oil cast-iron skillet and heat over indirect heat until lightly smoking. Add smashed garlic cloves. Add steaks and sear hard on both sides, about 4 to 5 minutes per side. Set steaks aside to rest for at least 10 minutes, then thinly slice against the grain. Serve on tortillas with salsa verde, more chopped onion and cilantro to taste, and a sprinkle of crumbled queso fresco.
  • Recipe by Lia Grabowski

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