Saturday, July 2, 2011
Peaches are one of the best fruits of the summer - that I simply can't live without. A juicy, fresh, local farmers' market peach is just about almost always too good to pass up. And they are not just for pies either. You can make some delicious savory creations with peaches, like my peach salsa, which was a perfect pairing for these simple chile rubbed flank steak tacos. I had received some of ShopRite's salsas for free to try out as part of the ShopRite Potluck Blog Panel, so I added the pico de gallo style salsa. Yum! This recipe is perfect for a busy week night when you still want to eat well. Neither ancho chile or pasilla chile are spicy - but they make the steak plenty smoky and flavorful.
Sasha's Chile Rubbed Tacos with Peach Salsa
1.5 lb (approximate) lean flank steak
1.5 T ancho chile powder
1.5 T pasilla chile powder
salt and pepper to taste
4 white peaches, chopped into chunky bits
4 T red onion, diced
2 T lemon juice
1 T diced cilantro
1/3 diced jalapeno pepper (or less or more to taste)
To prepare the steak, cover with the chile powder mixture and add some pepper and salt to season. The steak should be really well covered with the chile powders. Grill outside or in a grill pan as desired - I like it about medium well. Slice thin using an electric meat knife. To prepare the salsa, combine the sliced peaches, red onion, lemon juice, jalapeno and cilanto and allow to chill for 30 minutes before using to absorb the flavors. Serve the tacos in a corn or flour tortilla, with ShopRite's pico de gallo style salsa, fat free sour cream, lowfat cheddar cheese and a bit of lettuce flavored with lemon juice.