Grilled Flank Steak Tacos With Stone Fruit Salsa Recipe

Gather the grilled flank steak tacos with stone fruit salsa ingredients

To create these delicious tacos, begin by choosing a sizable flank steak, approximately 2 pounds in weight. For marinating the steak, gather olive oil, red wine vinegar, fresh lime juice, minced garlic, chili powder, kosher salt, and freshly cracked black pepper. For the salsa, start by grilling a small red onion along with a couple of poblano peppers. This process will impart a lovely charred flavor to the veggies and make it easier to peel off the tough outer skins of the poblanos. Once grilled, combine the vegetables with cherry tomatoes (a colorful mix enhances the presentation), pitted sweet cherries, fresh plums (both red and black varieties work well), some arugula, and fresh thyme. To put the tacos together, you’ll need corn tortillas and freshly sliced avocado.

Step 1: Make the marinade

In a medium-sized bowl, combine ? cup of olive oil with red wine vinegar, lime juice, minced garlic, chili powder, salt, and pepper, and whisk until well blended.

Step 2: Reserve some of the marinade

Set aside 3 tablespoons of the marinade in a small bowl.

Step 3: Add the steak and marinade to a ziplock bag

Put the steak in a ziplock bag and pour in the majority of the marinade. Squeeze out any extra air and seal it securely.

Step 4: Refrigerate the steak

Chill the steak for a minimum of 30 minutes and a maximum of 8 hours.

Step 5: Preheat the grill

Heat the grill to a medium-high temperature.

Step 6: Rub the red onion and poblanos with olive oil

Coat the red onion and poblano pepper with the leftover 1 teaspoon of olive oil.

Step 7: Grill the vegetables

Cook the vegetables on the grill until they are browned and tender, approximately 10 minutes.

Step 8: Steam the poblanos

Put the poblanos in a heat-resistant bowl and cover with plastic wrap. Allow them to steam for 15 minutes.

Step 9: Chop the onion

Dice the grilled onion.

Step 10: Chop the poblanos

After the poblanos have cooled down enough to touch, peel off the charred skin, remove the stems and seeds, and then chop the peppers.

Step 11: Discard extra marinade from the steak

Remove the extra marinade from the steak bag.

Step 12: Grill the steak

Cook the steak on the grill to a medium-rare doneness, approximately 6 minutes per side, depending on its thickness.

Step 13: Rest the steak

Allow the steak to rest on a cutting board for a minimum of 10 minutes.

Step 14: Mix the salsa

As the steak rests, mix the onion, poblanos, tomatoes, cherries, plums, arugula, thyme, and the reserved 3 tablespoons of marinade in a bowl to prepare the salsa.

Step 15: Slice the avocado

Carefully cut the avocado into thin slices while it's still in its skin.

Step 16: Slice the steak

Slice the steak into thin pieces against the grain.

Step 17: Warm the tortillas

Heat the tortillas in a hot cast iron skillet or over an open flame.

Step 18: Assemble the tacos

To prepare the tacos, place a slice of avocado and some grilled flank steak onto a warm tortilla, then finish with a spoonful of salsa.

Step 19: Serve the tacos

Arrange the tacos on a serving tray or on individual plates, and savor the moment!

What cut of beef is flank steak, and what are some tips for cooking it?

Flank steak is a lean and tasty cut sourced from the lower abdominal region of the cow, characterized by prominent grooves that run lengthwise through the meat. While it is a relatively thin cut, it is thicker than skirt steak, which often leads to confusion between the two. Flank steak is actually taken from the area of the abdomen just behind the skirt. Once cooked, flank steak tends to have a moderate level of toughness due to its low fat marbling and large muscle fibers, so it's essential to use a good, high-acid marinade and allow time for the acids to tenderize the meat.

This cut is ideal for grilling, as it cooks quickly, helping to retain its juiciness and tenderness. Broiling or pan-frying over medium heat is also effective, but be careful not to cook it beyond medium-rare, as it can become tough. Flank steak is perfect for tacos or any dish that requires meat that can be sliced nicely—just remember to cut against the grain.

How far in advance can I make the stone fruit salsa, and how can I change it up?

This colorful and fragrant stone fruit salsa is best enjoyed on the day it’s made, but Kinnaird offers some tips for preparing it ahead of time. You can grill the vegetables a full day in advance and keep them in the refrigerator until you’re ready to assemble the salsa. The fruit elements can also be prepared a day early, but Kinnaird recommends preparing the tomatoes on the same day you plan to serve the salsa, ideally no more than four hours beforehand, to preserve their juiciness. Be sure to wait to mix in the arugula and thyme until you add the tomatoes. Once all the ingredients are combined and the reserved marinade is incorporated, the salsa will stay fresh in the fridge for about one more day.

If you’d like to experiment with different ingredients, consider substituting other stone fruits like nectarines, pluots, or various types of plums. You can also grill red or yellow bell peppers instead of poblanos, though they will be milder and less smoky. For an extra burst of flavor, try adding a tablespoon of capers or some chopped Kalamata olives.