Grilled Steak Tacos with Grilled Peach & Cucumber Salad

Step 1

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 in tact. 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!