Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe

Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe

Picture this: a warm summer evening with a sizzling grill and the aroma of a perfectly cooked steak wafting through the air. These grilled steak and avocado tacos combine the smoky and rich character of grilled steak with the contrast of the lightly seared, yet smooth and creamy nature of the avocado. Though, the true star of the show is the gochujang-tahini sauce. It adds a unique and spicy kick to each bite.

Grilled steak and avocado tacos
Grilled steak and avocado tacos

If you’ve never experience grilled avocado, welcome! It’s a summer dream. We eat at least one avocado per day in our household, mostly in smooth or salad from, so this expression of the fruit is a delight. If you’re really into spice, feel free to add more gochujang; though, you may need to thin the sauce out with more water.

Street-style tacos (the smaller almost bite-size tortillas) are our preference, but you can use whatever tortillas you like. Rollin’ Oats has a supreme selection of both corn and flour tortillas that range in size. Additionally, you can also find grain-free tortillas that are made with almond flour, etc. from brands like Siete (a favorite of ours).

When it comes to steak, everyone has their own preference. For this steak taco recipe, you can use whatever you like and prefer to cook. My preference is a New York Strip or a Ribeye, but if you prefer the latter, fret not – the cook time is the same. One non negotiable for me when it comes to steak, no matter the cut, is if it’s organic/grass-fed – that’s a requirement. Luckily, that is something that Rollin’ Oats also takes into consideration. They offer quality grass-fed and organic meats from brands like Thousand Hills and Dakota.

For these tacos, I recommend getting a quality ribeye or New York strip
For these tacos, I recommend getting a quality ribeye or New York strip
Close up of the grilled steak tacos

Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe

Abby Allen-Leach
This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired.
No ratings yet
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4 people
Calories 431 kcal


Gochujang-Tahini Sauce

  • 1/4 cup tahini
  • 1 1/2 tbsp gochujang
  • 2 tbsp water plus 1 tsp, if needed
  • 1 1/2 tsp salt plus more, to taste
  • 1 tsp rice wine vinegar
  • 1 lime juice only

Steak & Taco Assembly

  • 1 avocado ripe but still semi firm - cut into half moon slices
  • 1 steak New York strip or Ribeye
  • 8 tortillas for 2 tacos per person (use more if desired)
  • 1/4 cup white onion diced
  • 1/4 cup cilantro roughly chopped (optional - scallions would also be great)
  • 2 tbsp olive oil
  • salt
  • lime wedges to serve, optional


Gochujang-Tahini Sauce

  • Whisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.
    Gochujang-tahini sauce

Steak & Taco Assembly

  • One hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.
    Salt the steak well a few hours or so before you plan to grill it and then refrigerate
  • Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare.
    To grill the steak, lightly brush each side with olive oil and season liberally with salt
  • Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.
    Grilling the avocado and warming the tortillas (optional)
  • After steak has rested, slice it against the grain.
    The sliced steak
  • To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions.
    Close up of the grilled steak tacos
Nutrition Facts
Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe
Amount Per Serving
Calories 431 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Polyunsaturated Fat 7g
Monounsaturated Fat 14g
Cholesterol 0.1mg0%
Sodium 1.326mg0%
Potassium 448mg13%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 4g4%
Protein 9g18%
Vitamin A 171IU3%
Vitamin C 13mg16%
Calcium 125mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 431kcalCarbohydrates: 42gProtein: 9gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gCholesterol: 0.1mgSodium: 1.326mgPotassium: 448mgFiber: 7gSugar: 4gVitamin A: 171IUVitamin C: 13mgCalcium: 125mgIron: 3mg
Keyword Grilled Steak & Avocado Tacos with Gochujang Tahini
Tried this recipe?Let us know how it was!


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