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We take a chuck roast, simply season it with salt, pepper, garlic (SPG Seasoning) and then cook the roast just like a steak. That means we cook it hot and fast, and then serve in toasted corn tortillas with homemade, roasted salsa verde, chopped onion and fresh cilantro to make Chuck Roast Steak Tacos with Salsa Verde.
I did a recipe on how to grill a chuck roast just like a steak and it came out fantastic. Not quite ribeye-steak-fantastic, but it was really good and at a fraction of the cost. I mentioned in that post that I made chuck roast steak tacos and now I’m going to focus on the taco part, particularly the salsa verde.
Chuck Roast Steak Tacos with Salsa Verde Ingredients
- 5 Ripe roma tomatoes, sliced in half
- 1 White onion, half cut into thick wedges and half rough chopped
- 5 Tomatillos, sliced in half
- 1 Poblano pepper
- 1 Anaheim chili
- 1-2 Jalapeno peppers, optional
- 1 Cup fresh cilantro, rough chopped and divided
- 1 Chuck roast
- Salt, pepper, garlic seasoning (SPG Seasoning)
- Corn tortillas
Begin this adventure by removing the papery outer layer of the tomatillos and slice in half
Heads up, once the paper is removed, those littler buggers are sticky.
Slice the roma tomatoes in half as well.
Also, cut the onion in half, rough chop one half and the other cut into thick slices:
**Pro Tip ~ A couple toothpicks or skewers slid into the side of the slices of onion will hold them together when grilling them.
Make the Salsa Verde
Spark up the grill to raging hot. And I mean hot. If it is kinda hot, the tomatoes and tomatillos will turn to mush rather than char.
And all we want to is char these veggies and the peppers.
Place the tomatillos and tomatoes on the grill, sliced/flat side down.
Then set the onions and the peppers on there too. Whole ears of corn make a great side for this but are completely optional.
Once the salsa verde ingredients get some char, flip them over and char the other side:
Peal the charred skin from the peppers (optional), and drop them in a blender along with the rest of the charred veggies and tomatoes, plus a half cup of rough chopped cilantro.
Blend till smooth, albeit a little chunky, and transfer into a bowl:
Grill the Chuck Roast Steak
Below is the condensed version of this chuck roast steak recipe.
Find more information about this process in this Chuck Roast Steak Recipe.
Season the chuck roast with the salt, pepper, garlic seasoning (SPG Rub) on both sides and grill over a 400F+ degree fire:
Keep flipping until the steak is the desired internal temp. I recommend medium rare:
Never guess on steak temps. Always use a probe thermometer and reference this handy temp guide:
Steak Temps
- Rare Steak Temp: 120F-125F
- Medium Rare Steak Temp: 130F-135F
- Medium Steak Temp: 140F-145F
- Med. Well Steak Temp: 150F-155F
- Well Done Steak Temp: 160F or more, but seriously, just order the chicken
Remove that monster from the grill and allow to rest for about 10 minutes and slice:
Plop some corn tortillas onto the grill and lightly toast them on each side.
Then, assemble the tacos with a slice of steak, some of the salsa verde, chopped onion and fresh cilantro:
Chuck Roast Steak Tacos with Salsa Verde Summary
First off, the chuck roast steak was phenomenal. It wasn’t as good as grilled ribeye, but it was really good at a fraction of the cost. Add in the crunchy corn tortillas, the fresh, earthy salsa, crisp onion and soap like cilantro (I kid), and these tacos are absolutely incredible. Highly recommend.
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Recipe Card:
Chuck Roast Steak Tacos with Salsa Verde
Equipment
- 1 Blender
Ingredients
- 5 Roma Tomatoes
- 1 Onion, sliced in half with one half sliced and the other half chopped
- 5 Tomatillos
- 1 Poblano pepper
- 1 Anaheim chili
- 1-2 Jalapeno peppers
- 1 cup Fresh cilantro, rough chopped and divided
- 1 Chuck roast
- Salt, pepper, garlic seasoning SPG
- 24 Corn tortillas 3 per person
Instructions
Salsa Verde Instructions
- Remove the sticky paper out layer from the tomatillos and slice them in half. Also slice the roma tomatoes in half and the white onion. Slice one half of the onion into thick slices and rough chop the other half. Insert tooth picks along the outer edge across the rings of onion to hold it together.
- Crank up a grill to north of 500F+ and place the sliced vegetables and tomatoes sliced/flat side down to char. Also place the peppers on the grill. Char all the salsa ingredients (except the cilantro) on both sides and remove from the heat. It's up to you if you want to remove the skins from the peppers. I like that smoky flavor it adds. Drop all the charred veggies and tomatoes into a blender and half the cilantro and blend till smooth but still a little lumpy. Transfer to a bowl and set aside.
Chuck Roast Steak Instructions
- Season the chuck roast with SPG on both sides and place on a 500F+ degree grill and flip once some char appears on one side. Keep flipping until there's plenty of char and the chuck roast steak is around 135F or medium rare.
- Remove the chuck roast steak from the grill and allow to rest for about 10 minutes. While the steak rests, place the corn tortillas on the grill to toast on each side. Remove the tortillas from the grill and slice the chuck roast across the grain and place a slice on a corn tortillas. Top with salsa verde, fresh cilantro and crisp onion.
Video
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