Steak Tacos topped with Peach Pico de Gallo

This meal is perfect for a weeknight dinner, and weekend entertaining! It is minimal prep, cooking super seasonal eating, and endlessly customizable. You can use any type of steak cut from Country Natural Beef, serve it on lettuce wraps for Whole30 or Keto, corn tortillas for gluten free, or flour tortillas for guests and kids.

Continuing to live colorFULLy this summer, we love this recipe!

INGREDIENTS

Steak Marinade Ingredients

1-pound Country Natural Beef NY Striploin
¼ cup olive oil
½ cup cilantro, roughly chopped
2 cloves garlic, crushed
3 limes, juiced
½ large orange, juiced
½ tsp chili powder, ground
½ tsp cumin, ground
¼ tsp fresh ground pepper
1 tsp kosher salt

Peach Pico de Gallo Ingredients

2 yellow peaches, diced medium*
2-3 roma tomatoes, seeds removed, diced medium**
1-2 serrano peppers, seeds removed, minced***
¼ cup red onion, diced small
¼ cup cilantro, roughly chopped
2 tbsp olive oil
1 lime, juiced
Salt and pepper to taste just before serving
*the peaches should be ripe, but only just ripe. The consistency of the pico de gallo is best when they are still slightly firm.
**roma tomatoes are firm, and easy to deseed which is why they are great for this.
***serrano peppers have a good amount of heat. If you prefer only a little heat, use jalapeno.

Tortillas, Toppings and Garnishes (optional though encouraged)

Yellow corn, white corn, flour tortillas
Butter or romaine lettuce for Whole30 and Keto / low carb option
1-2 avocados, thinly sliced
½ cup cilantro, roughly chopped
1-2 jalapenos, grilled whole for added spice and flavor on the tacos
1-2 limes, bar cut
¼ cup red or white onion, diced small

DIRECTIONS
  • Mix the salt, pepper, chili powder and cumin powder together well in a small bowl.

    • Juice the citrus, add the olive oil and cilantro to another bowl and mix that well, too.
    • Pat the steak dry with a towel, and then generously season the steak with the entire dry seasoning mixture.
    • Pour the citrus, garlic, cilantro, and oil marinade and the remaining citrus peels into a bag to marinate with the dry rubbed steak.
    • Remove as much air as possible to ensure the steak(s) are completely submerged.
    • Marinate anywhere from 4-8 hours. The acidity in the lime juice will make the exterior of the steak change color, but the flavor penetrates and once cooked with fabulous searing it will be perfect.
  • Mix the Peach Pico ingredients together in a bowl. Add salt just before serving.
  • Remove the steak from the refrigerator and the marinade 30 minutes prior to grilling to come towards room temperature.

    • Preheat the barbecue on high.
    • If you’re opting to char up a jalapeno too, put that on with the steak.
    • Once the grill is hot, put the steak on direct high heat, close the top and let grill for approximately 2 minutes.
    • Flip it over halfway and finish with approximately 2 more minutes for medium rare.
    • Confirm an internal temperature between 130- 135 degrees with a thermometer.
    • Let the meat rest for 5-10 minutes before slicing to retain its juices.
  • Heat up your preferred tortillas on the grill or stove top, wrap in a towel to keep warm.

Display your lettuce cups, cut the avocado, salt the Peach Pico de Gallo. Arrange any additional garnishes or toppings to serve with the tacos and enjoy!

 

Made in partnership with Cook by Color

@cookbycolor

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