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Chipotle Citrus Steak Tacos with Grilled Peach Salsa and Mashed Avocado

Servings 4 to 6 people

Ingredients

Chipotle Steak

  • ⅓ cup olive oil 
  • Juice of 1 large orange (about 1/3 cup)
  • ¼ cup cilantro leaves and stems
  • 4 garlic cloves
  • 2 chipotle en adobo
  • 1 tsp kosher salt
  • 1 1/2 to 2 pounds flank steak

Grilled Peach Salsa

  • 2 large peaches, halved, pitted
  • 3 limes, halved
  • 1 large shallot 
  • ¼ tsp salt
  • ¼ cup cilantro leaves and stems, finely chopped 
  • 1 tbsp fresh mint leaves, finely chopped

Mashed Avocado

  • 1 large Haas avocado
  • ⅛ 1sp  kosher salt

Tacos

  • 12 corn or flour tortillas
  • Optional toppings: cheddar, Mexican, or cotija cheese, sour cream (pictured) or Greek yogurt, lime wedges, Pickled Red Onions (pictured)

Substitutions

  • Olive oil—>  grapeseed, avocado, coconut
  • Orange juice—> any citrus – grapefruit, lemon, lime, etc.
  • Cilantro—> basil, or 1 teaspoon dried oregano
  • Garlic cloves—> 1 teaspoon garlic powder
  • Chipotle en adobo—> 2 teaspoons chili powder, or 1/4 teaspoon cayenne, or 2 teaspoons cumin
  • Flank steak—> chicken breasts or thighs, flap steak, skirt steak.
  • Peaches—> pineapple, or any kind of stone fruit such as plums or nectarines
  • Limes—> lemons
  • Shallot—> small red onion
  • Mint—> basil or cilantro
  • Avocado—> if you don’t have avocado, you can make a creamy lime sauce with 1/3 cup sour cream or Greek yogurt instead
  • Tortillas—> this would be LOVELY served over my coconut rice or with butter lettuce cups as lettuce wraps, or over cauliflower rice!

Instructions

  • To make the marinade, blend 1/3 cup olive oil, the juice of 1 large orange, 1/4 cup cilantro leaves and stems, 4 garlic cloves, 2 chipotle en adobo, and 1 teaspoon kosher salt until combined. It will still probably be pretty chunky, that’s cool!
  • Add the flank steak to a shallow bowl or pyrex and pour the marinade over top. Flip it over to make sure it gets coated all over. Marinate for at least 30 minutes at room temperature, or up to 36 hours in the refrigerator.
  • Just before grilling, toss 2 halved peaches, 3 halved limes, and 1 large shallot into the marinade with the steak and toss to coat.
  • Preheat an outdoor grill to medium-high (about 450°F) and oil the grill grates. (see notes on how to cook without an outdoor grill).
  • Remove as much marinade from the steak as possible, any excess will cause the grill to flare up. Grill the steak, covered, for 5 minutes on the first side, then flip and cook for an additional 3 to 4 minutes, covered, for medium-rare. The best way to tell if your steak is ready? USE A MEAT THERMOMETER. Here’s my favorite. When the thermometer reads 135°F. pull it off the grill and let it rest for 10 minutes.
  • Meanwhile, grill the peaches, shallots, and limes for about 3 minutes per side, or until charred and tender.
  • While the steak rests, dice the peaches and shallots and toss with the juice of two grilled limes (saving 1 for the mashed avocado), 1/4 teaspoon salt, 1/4 cup chopped cilantro, and 2 tablespoons chopped mint.
  • To make the mashed avocado, mash the avocado until very smooth in a bowl along with the juice of 1 grilled lime and 1/8 teaspoon salt.
  • Chop the steak into small cubes.
  • Char the tortillas on the grill for about 20 seconds per side, or directly over the open flame of a gas stovetop. Or, to make things easier, wrap the entire stack of tortillas in a damp paper towel and microwave for 20 seconds.
  • Add the avocado mash, steak, and peach salsa to a tortilla. Enjoy!

Notes

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To cook the steak indoors, place the peaches, limes, and shallots on a rimmed baking sheet and broil on the highest oven rack for 3 minutes per side, or until browned. Cut the steak in half (it won’t fit in a standard pan), then cook in your largest skillet or grill pan, in 1 tablespoon oil, over medium-high heat for 5 minutes per side. Allow to rest for 10 minutes before chopping.
Author: Caroline Chambers