Grilled Flank Steak Tacos Stone Fruit Salsa
Marinated flank steak grilled to medium-rare and served in warm corn tortillas with a vibrant salsa combining charred poblanos, fresh stone fruits (cherries and plums), cherry tomatoes, and arugula. Red onion is grilled until softened, then combined with the fruit and herbs. Topped with sliced avocado for richness.
Ingredients
- ⅓ cup extra-virgin olive oil
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 pounds flank steak
- 1 small red onion, peeled and halved
- 2 poblano peppersbell peppers1:1vegetables
less spicy, no smoking required
- 1 cup cherry tomatoes, quartered, mixed color
- ½ cup fresh sweet cherries, pitted and quartered
- 2 plums, pits removed, cut into 1/2-inch dicepeaches1:1fruit
similar sweetness and texture
- ½ cup fresh arugula leaves, finely chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1 large avocado
- 16 corn tortillas
Instructions
- 1
Whisk together olive oil, red wine vinegar, lime juice, minced garlic, chili powder, salt, and pepper in a medium bowl.
- 2
Reserve 3 tablespoons of marinade in a small bowl.
- 3
Place steak in a ziplock bag, add the larger portion of marinade, press out excess air, and seal.
- 4
Refrigerate steak for at least 30 minutes and up to 8 hours.
- 5
Preheat grill to medium-high heat.
- 6
Rub red onion and poblano peppers with remaining olive oil.
- 7
Grill vegetables until charred and softened, about 10 minutes.
- 8
Place poblanos in a heat-proof bowl, cover with plastic, and let steep for 15 minutes.
- 9
Chop the grilled onion.
- 10
Once poblanos are cool enough to handle, remove charred skin, stems, and seeds, then chop.
- 11
Discard excess marinade from steak bag.
- 12
Grill steak until medium-rare, about 6 minutes per side depending on thickness.
- 13
Rest steak on a carving board for at least 10 minutes.
- 14
While steak rests, combine onion, poblanos, tomatoes, cherries, plums, arugula, thyme, and reserved marinade in a bowl for salsa.
- 15
Thinly slice avocado in its shell.
- 16
Thinly slice steak across the grain.
- 17
Warm tortillas in a hot cast iron pan or over an open flame.
- 18
Assemble tacos: add avocado slice and steak to warm tortilla, top with salsa.
Tips
Let the steak rest after grilling to allow juices to redistribute for maximum tenderness.
Steaming poblanos in a covered bowl makes charred skin easier to remove.
Slice steak across the grain for maximum tenderness.
Good to Know
Store leftover salsa in an airtight container in the refrigerator for up to 2 days. Cooked steak can be refrigerated for up to 4 days.
Marinate steak up to 8 hours in advance. Prepare salsa ingredients and combine just before serving for best texture.
Warm tortillas just before assembly. Serve salsa at room temperature alongside warm steak and tortillas. Add avocado immediately before eating to prevent browning.
Common Mistakes
Do not skip the 10-minute rest period to avoid losing juices when slicing.
Do not overcook steak beyond medium-rare to avoid toughness.
Do not slice steak with the grain to avoid chewy texture.