Soy-Marinated Steak Tacos with Nectarine Corn Salsa
Enjoy the nutrition and health benefits of lean beef with this juicy soy-marinated steak taco topped with a colorful and nutritious nectarine corn salsa brimming with the flavors of summer.
Course
Dairy-Free, Entree, Gluten-Free, Main Dish
Prep Time15minutes
Cook Time12minutes
Total Time27minutes
Servings4
AuthorJessica Levinson
Ingredients
Soy-Marinated Steak:
1/2cupreduced-sodium soy sauceor Tamari to make it gluten free
2tablespoonspacked brown sugar
1 1/2tablespoonscider vinegar
1teaspoonWorcestershire sauce
1teaspoonDijon mustard
1 1/2teaspoonsunseasoned rice vinegar
1 1/2teaspoonsmirin
1clovegarlicminced
1poundflank steak
Nectarine Corn Salsa:
3nectarinesdiced (~1 1/2 cups)
1cuppar-boiled cornfresh off the cob or frozen
1/2cupchopped red onion
1/2cupdiced avocado
2tablespoonslime juice
1/3cupchopped cilantro
1/4teaspoonkosher salt
4soft corn tortillas6-inch diameter
Instructions
In a measuring cup or medium bowl, whisk together all the marinade ingredients (soy sauce through garlic). Place steak in a resealable plastic bag and pour marinade over it. Refrigerate for at least 30 minutes and no longer than 24 hours.
Heat grill to about 500 degrees. Remove steak from bag and grill for about 6 minutes on each side for medium rare. Let rest about 5 minutes before slicing. (If you want additional sauce for the steak, pour marinade in a sauce pan, bring to a boil, reduce to simmer and set aside.)
In a medium bowl, toss all salsa ingredients together. Cover and refrigerate for about 30 minutes so flavors meld.
To serve tacos, lay about 3 slices of steak in the middle of a corn tortilla. Spoon salsa over steak, fold over and enjoy!