Grilled Steak Tacos with Grilled Peach & Cucumber Salad
Summer Grilling

Grilled Steak Tacos

with Grilled Peach & Cucumber Salad

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Bistro Steaks

    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Tucked inside charred flour tortillas, bites of tender steak (coated with a blend of bold Mexican spices) and grilled pepper and onion find cooling contrast from a layer of zesty lime sour cream. For even more delicious balance, we're serving the tacos alongside a refreshing cucumber, peach, and peanut salad.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Grilled Steak Tacos with Grilled Peach & Cucumber Salad
    Title
    • 2 Steaks
    • 4 Flour Tortillas
    • 1 Poblano Pepper
    • 1 Lime
    • 1 Red Onion
    • 2 Scallions
    • 2 Persian Cucumbers
    • 1 Peach
    • ¼ cup Sour Cream
    • 2 Tbsps Grated Cotija Cheese
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve and pit the peach. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Halve the lime crosswise. Thinly slice the cucumbers into rounds. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream, lime zest, and the juice of 1 lime half; season with salt and pepper.

    Grill the peach & vegetables
    2 Grill the peach & vegetables

    Place the halved peach, onion rounds, halved pepper, and scallions in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Reserving the bowl, grill the seasoned peach, onion, and pepper 3 to 5 minutes per side, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board.

    Grill the steaks
    3 Grill the steaks

    Meanwhile, pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Chop the vegetables & make the salad
    4 Chop the vegetables & make the salad

    While the steaks rest, roughly chop the grilled onion and pepper; set aside. Roughly chop the grilled peach. Roughly chop the scallions, discarding the root ends. In the reserved bowl, combine the sliced cucumbers, chopped peach, chopped scallions, half the cheese, and the juice of the remaining lime half. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

    Toast the tortillas & serve your dish
    5 Toast the tortillas & serve your dish

    Add the tortillas to the grill and toast 30 seconds to 1 minute per side, or until charred. Transfer to a work surface. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Assemble the tacos using the toasted tortillas, lime sour cream, sliced steaks, chopped onion and pepper, and remaining cheese. Serve the tacos with the salad on the side. Garnish the salad with the chopped peanuts. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve and pit the peach. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Halve the lime crosswise. Thinly slice the cucumbers into rounds. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream, lime zest, and the juice of 1 lime half; season with salt and pepper.

    2 Grill the peach & vegetables

    Place the halved peach, onion rounds, halved pepper, and scallions in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Reserving the bowl, grill the seasoned peach, onion, and pepper 3 to 5 minutes per side, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board.

    Grill the peach & vegetables
    Grill the steaks
    3 Grill the steaks

    Meanwhile, pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    4 Chop the vegetables & make the salad

    While the steaks rest, roughly chop the grilled onion and pepper; set aside. Roughly chop the grilled peach. Roughly chop the scallions, discarding the root ends. In the reserved bowl, combine the sliced cucumbers, chopped peach, chopped scallions, half the cheese, and the juice of the remaining lime half. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

    Chop the vegetables & make the salad
    Toast the tortillas & serve your dish
    5 Toast the tortillas & serve your dish

    Add the tortillas to the grill and toast 30 seconds to 1 minute per side, or until charred. Transfer to a work surface. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Assemble the tacos using the toasted tortillas, lime sour cream, sliced steaks, chopped onion and pepper, and remaining cheese. Serve the tacos with the salad on the side. Garnish the salad with the chopped peanuts. Enjoy!

    Browse Steps
    1 of 5