Grilled Flank Steak Tacos with Stone Fruit Salsa Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
30 minutes
Servings:
16 tacos
Ingredients
  • ⅓ cup + 1 teaspoon extra-virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 large cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds flank steak
  • 1 small red onion, peeled and halved
  • 2 poblano peppers
  • 1 cup quartered mixed color cherry tomatoes
  • ½ cup pitted and quartered fresh sweet cherries
  • 2 ripe red or black plums, pits removed and cut into ½-inch dice
  • ½ cup finely chopped fresh arugula leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 1 large avocado
  • 16 corn tortillas
Directions
  1. In a medium bowl, whisk together ⅓ cup olive oil with the red wine vinegar, lime juice, garlic, chili powder, salt, and pepper.
  2. Reserve 3 tablespoons of the marinade in a small bowl.
  3. Place the steak in a ziplock bag and add the larger portion of the marinade. Press out the excess air and seal tightly.
  4. Refrigerate the steak for at least 30 minutes and up to 8 hours.
  5. Preheat a grill to medium-high heat.
  6. Rub the red onion and poblano pepper with the remaining 1 teaspoon olive oil.
  7. Grill the vegetables until they are charred and softened (about 10 minutes).
  8. Place the poblanos in a heat-proof bowl and cover with plastic. Let steep for 15 minutes.
  9. Chop the grilled onion.
  10. Once the poblanos are cool enough to handle, remove the charred skin, stems, and seeds, then chop the pepper.
  11. Discard the excess marinade from the steak bag.
  12. Grill the steak until medium-rare, about 6 minutes on each side, depending on the thickness.
  13. Let the steak rest on a carving board for at least 10 minutes.
  14. While the steak is resting, combine the onion, poblanos, tomatoes, cherries, plums, arugula, thyme, and reserved 3 tablespoons marinade in a bowl for the salsa.
  15. Thinly slice the avocado in its shell.
  16. Thinly slice the steak across the grain.
  17. Warm the tortillas in a hot cast iron pan or over an open flame.
  18. For the tacos, add a slice of avocado and some of the grilled flank steak to a warm tortilla, then top with some of the salsa.
  19. Place the tacos on a serving platter or individual plates, and enjoy!