Summer is all about eating simple and delicious foods, and enjoying them outdoors. This is especially true in the short stint of perfect weather we have here in Minnesota. We need to savor it; to enjoy every moment of restaurant patios, rooftop bars and beers by the bonfire. We do it because we all know what’s coming… cold weather, piles of snow and lots and lots of layers. 
This flank steak taco is one of the best ways to enjoy these fleeting dog days of summer. You can haul the family out to the patio and cook it all grill side. The grilled poblano chile and peaches make a fresh and flavorful topping for tacos stuffed with flank steak, crumbled cheese and a squeeze of lime.
Flank Steak Tacos with Grilled Peach Salsa
Prep Time: 30 minutes
Start to Finish: 45 minutes
Peach Salsa
1 fresh peach, halved, pitted
1 poblano chile
1 tablespoon fresh lime juice
2 tablespoons chopped fresh mint
Pinch sea salt
Steak Tacos
1 tablespoon olive oil
1 lb beef flank steak, trimmed
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
8 green onions, trimmed
8 corn tortillas (6-inch)
1/2 cup crumbled queso fresco cheese (about 2 oz)
Heat gas or charcoal grill.
To make the salsa; lightly brush cut side of peach halves with oil. When grill is hot, place peach halves over medium heat cut side down and cook 2 to 3 minutes or until peach halves are softened and grill marks appear. With tongs, carefully remove from grill. Let cool about 5 minutes then cut into 1/2-inch pieces.
Brush poblano pepper with oil and place on the grill, cook 5 to 8 minutes, turning once, until the chile is browned and tender.
In medium bowl, place roasted chile; cover with plastic wrap. Let stand 15 minutes. Peel chile; discard seeds and membranes. Chop chile.
In a medium bowl, stir together grilled peaches, poblano, mint, lime juice and salt; set aside.
To make the green onions and steak; arrange green onions on grill and cook 3 minutes or until slightly charred and tender.
Meanwhile, score flank steak with sharp knife on both sides (about 1/4-inch deep). Sprinkle steak with salt and cracked pepper. Place steak on grill over medium heat. Cover grill; cook 7 to 10 minutes or until desired doneness, turning halfway through grilling. Let stand 5 minutes. Cut steak across grain into thin slices.
Lightly toast tortillas and fill with steak and grilled green onions. Serve with peach salsa, queso fresco and lime wedges.
Makes: 8 Servings
A few more tasty tacos to try…
Chicken Tacos with Cilantro Slaw from My Recipes
Beer Marinated Chicken Tacos from Serious Eats
Veggie Tacos from Simply Recipes
