Make it!
Carne Asada Tacos with
Cherry Peach Salsa
½jar American Spoon Cherry Peach
For the Carne Asada
Salsa
1flank steak, 2-3 pounds
teaspoons salt
Place the flank steak in a large, shallow dish. Season both sides of the steak with salt,
then pour ½ jar of salsa over meat, covering both sides. Cover and refrigerate 6-8 hours.
1tablespoon salt
For the Pickled Cabbage
1cup distilled white vinegar
½head red cabbage
1teaspoon toasted whole cumin seeds
2jalapeño peppers
Core cabbage and slice very thin. Slice jalapeno into thin rounds, then toss in a bowl with
salt and cabbage. Set cabbage mixture aside for 30-45 minutes, and then squeeze out
all the liquid that has drained off the vegetables. Add the cumin seeds and vinegar and
refrigerate until ready to use.
2avocados, sliced
For the Garnish
1bunch radishes, sliced thin
2bunches green onions
112-oz. jar or can pickled jalapeños
1tablespoon olive oil
2limes, cut into wedges
2packages corn tortillas
½jar American Spoon Cherry Peach
4oz. Cotija cheese,* crumbled
Salsa
1bunch cilantro, chopped
Light grill. Let coals die down to medium-high heat or, if using a gas grill, turn burners
to medium-high. Grill marinated flank for 4½-5 minutes per side for medium-rare to medium. Brush any excess marinade on the meat as it cooks. Meanwhile, toss green onions
in oil and grill until slightly charred and soft, 2-3 minutes. Once steak is cooked, remove
from grill and let meat rest for 10 minutes.
While meat rests, grill corn tortillas until warm and pliable, about 30 seconds per side.
When ready to serve, slice the meat thinly across the grain. Using two tortillas per taco,
place the steak in the tortillas and top with cabbage, cilantro, cheese, and avocado. Serve
with grilled green onions, radishes, pickled jalapeños, lime wedges and Cherry Peach
Salsa.
*Cotija cheese is a dry, firm Mexican cheese available in most
grocery cheese cases.
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