NY Striploin Beef – This is my favorite cut to use for these tacos, but feel free to use your favorite!
Olive Oil – Helps the marinade hold all the ingredients.
Cilantro – Adds a bold fresh herb flavor.
Garlic – Infuses the steak with the flavor of fresh garlic.
Fresh Citrus Juice – Freshly juiced lime and oranges add acidity to help tenderize and flavor the steak.
Seasonings – You’ll need chili powder, cumin, salt, and pepper as dry seasonings to flavor the steak.
Peach Pico De Gallo:
Yellow Peaches – Adds a natural sweetness and succulent juicy texture. In winter when peaches are not available, feel free to substitute mango!
Roma Tomatoes – Gives texture, acidity, and a pop of red color, usually reliably flavorful year round.
Serrano Peppers – Adds a kick of heat to this condiment.
Red Onion – Infuses the pico de gallo with mild onion flavor and crunch.
Cilantro – Helps give a fresh herb taste.
Olive Oil – Binds everything together to incorporate the flavors.
Lime Juice – Adds freshness and acidity.
Salt & Pepper – Balances and enhances all the flavors.
Assemble the marinade: Mix the salt, pepper, chili powder, and cumin powder in a small bowl well. Juice the citrus, add the olive oil and cilantro to another bowl and mix until well combined.
Marinate the steak: Pat the steak dry with a towel, and then generously season the steak with the entire dry seasoning mixture. Pour the citrus, garlic, cilantro, and oil marinade and the remaining citrus peels into a bag to marinate with the seasoned steak. Remove as much air as possible to ensure the steak is completely submerged. Marinate anywhere from 4-8 hours.
Assemble the pico de gallo: Dice the peaches, tomatoes, red onion, and chop the cilantro. Add to a bowl with the remaining ingredients and stir until all the ingredients are incorporated, store in the fridge until you’re ready to use.
Grill the marinated steak: Remove the steak from the refrigerator and the marinade 30 minutes prior to grilling to come towards room temperature. Preheat the to high heat. Once the grill is hot, put the steak on direct high heat, close the top and let grill for approximately 2 minutes. Flip it over halfway and finish with approximately 2 more minutes for medium-rare. Confirm an internal temperature between 130- 135 degrees with a thermometer. Let the meat rest for 5-10 minutes before slicing to retain its juices.
Assemble the steak tacos: Add sliced steak to warmed tortillas or inside lettuce cups. Top with peach pico de gallo. Enjoy!