In our minds, #TacoTuesday should be observed weekly, in every household across America. This perfect weekday recipe calls for grilled steak with a little help from the summer bounty of peaches (sorry, Georgia) with a topping of grilled peach salsa. If you’re marinating in the hours before dinner, chose a red wine a little higher in acid to help tenderize the meat. Need to start the marinade the night before or morning of? Then go for a red wine with lower acid so your meat doesn’t get too mushy.
3/4 cup red wine
1/3 cup olive oil
2 tablespoon lime juice
1/4 cup cilantro
2 cloves garlic, minced
1 teaspoon black pepper
1/2 teaspoon salt
1 pound flank steak
1 pound white peaches, pitted and quartered
1/2 pound radishes, sliced thin
3 scallions, finely chopped
1/4 cup chopped cilantro
1/2 teaspoon saltt
12 flour tortillas
Whisk together all marinade ingredients well and divide in half between two shallow containers or food storage bags. Add steak to one and the peaches to the other, then marinate for one hour.
Preheat grill to high, and lightly brush grates with cooking oil. Grill steak to desired doneness and peaches cut side down until they are nicely charred. Remove both to a plate and tent with foil. Allow to rest for 10 minutes.
Slice peaches and add to a bowl with radishes, scallions, and cilantro. Toss well, then season with salt and pepper.
Thinly slice flank steak and serve on tortillas with peach salsa. Serve immediately.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.