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
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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30g Of Protein
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Available Options

  • 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.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    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
    How To: Slice Steak
    How To: Prep a Steak for Browning
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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

    Get Plans

    Grilled Steak Tacos

    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!

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