Summer Grilling

Grilled Steak Tacos

with Grilled Peach & Cucumber Salad

35 MIN

2 Servings

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with Top Sirloin 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

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!