Fiery Barbecue Flank Steak Tacos with "Summer Mess" Salsa (and a Giveaway!)

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-SalsaMy roommate is always harassing me to put more barbecue recipes on this site. As previously mentioned, barbecue is one of the Dude’s favorite food groups/topics of discussion, and he seems to consider it his duty to offer unsolicited barbecue suggestions and “inspiration” for the blog. This is often done by tagging me in various BBQ establishments’ Instagram posts, usually with a comment along the lines of, “Daddy like!!!!! @serenagwolf.”

To be honest, I thought I’d done a pretty decent job this summer on the grilling front, but I was wrong. Apparently my choices have skewed far too “girly,” and grilling peaches, watermelon, corn, and even chicken, doesn’t count as “real grilling.” According to grill master Logan, people want more “badass meats,” and I need to be using wayyyy more barbecue sauce.

Usually, I’d write off Logan’s comments as the biased rantings of a barbecue extremist, but I decided to indulge his fetish today for three reasons…

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-111. I hadn’t grilled a single steak all summer. BLASPHEMY.

2. The Dude’s right, anything with barbecue sauce is bomb.

3. I really, really like to watch Logan eat barbecue. Even when I know he’s going to get the meat sweats and/or disgrace The Dude Diet, his happiness is contagious and rather intoxicating. I’m ashamed to admit it, but I love me a BBQ contact high.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-3When I informed Logan that I planned to do something barbecue-themed this week, he responded with predictably terrifying excitement and immediately launched into a solid 30-minute description of his meatiest fantasies. (Unfortunately, I was forced to shut down the majority of the Dude’s ideas, as I figured most of you weren’t interested in recipes that involved multiple days of preparation.)

After a rather heated discussion (during which Logan did his best to peer pressure me into buying an 8-pound pork butt), we finally agreed on a recipe concept. And less than an hour later, we were happily crushing Fiery Barbecue Flank Steak Tacos with “Summer Mess” Salsa. HALLELUJAH.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-4I know, I know, these aren’t necessarily the most traditional barbecue choice. But I have a mild taco obsession, and there is beef and barbecue sauce involved, so just go with it.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-10And THIS STEAK. Dear God.

I’m a die-hard fan of flank steak for several reasons. It’s cheap, it cooks quickly, and when properly prepared, it’s amazingly tender and juicy. In this case, I generously salted the steak, threw it on a very hot grill for a few minutes on each side, then lowered the heat and basted it with Fiery Sweet Texas Pete Wing Sauce (which is obviously not just for wings). The magical sauce caramelized on the beef like a dream, giving it a fabulous smoky-sweet flavor with a serious kick. Love.

I would happily eat this fiery flank steak solo, but piling it on warm tortillas with “Summer Mess” Salsa and extra BBQ sauce is straight up heavenly. In fact, Logan actually teared up a little bit. (This may or may not have been because he doused his tacos in Sriracha without tasting them first, but whatever. Tears are tears.)

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-6I need to briefly delve into the wonders of this salsa, friends. I dubbed it “Summer Mess” because it literally contains the season’s most glorious produce: peaches, sweet corn, and juicy cherry tomatoes. Sexed up with fresh cilantro, a squeeze of lime, and plenty of jalapeños, this mother of all fruit salsas is simultaneously sweet, tangy, and HOT, and I plan to put it on everything for the next two weeks. (Summer’s not over yet, dammit.)

In short, these tacos are the perfect summer meal. They’re fresh, festive, and surprisingly light, and if you get two people involved (teamwork!), you could easily pull them off in about half an hour. Plus, they happen to be on the more beach body-friendly side of things, which is always good. When portion-controlled, they’re 100% Dude Diet approved, and those of you feeling particularly virtuous can obviously break out the lettuce wraps. Get on it.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-7In addition to this badass recipe, I have something pretty thrilling for you today…

A GIIIIVEAAAAAWAY! (Please read in Oprah’s announcing voice.) Those of you that hang out here on the reg know that this is Domesticate ME!’s very first giveaway. I’ve been a little hesitant to promote products on this site lest you think I’m selling out and going all “Beyoncé for Pepsi” on you, but when Texas Pete came a knockin’, I caved.

First of all, I’ve been using Texas Pete products for a long time, and I sincerely appreciate their fiery deliciousness. Second, I was legit afraid my roommate would disown me if he found out I had withheld the possibility of free barbecue-related items from him my fans. (Needless to say, he plans to enter this giveaway, which I legally cannot prevent. Please give him some competition.) And finally, I just want to give you awesome things because I think you’re the best, and I love you. Fact.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-8So, without further ado, this is what’s up for grabs… 

TEXAS PETE PRIZE PACKAGE: 

  • Full size bottle of Fiery Sweet Texas Pete Wing Sauce. You can use it to make these bomb tacos!
  • Full size bottle of CHA! Sriracha Sauce. You know how much I love Sriracha, and this once makes me seriously question my loyalty to Huy Fong.
  • Full size bottle of the Original Texas Pete Hot Sauce. It puts Tabasco to shame.
  • Texas Pete koozie. Please enter this giveaway because Logan’s koozie drawer is already overflowing.
  • Texas Pete bandana. I’m not usually one for bandanas, but perhaps you could wear it to the gym? Or put it on a dog? Dogs with bandanas are much cuter than dogs without bandanas.
  • Texas Pete decal. Who doesn’t love stickers?

Don’t worry, I’m not going to ask you to subscribe or follow Domesticate ME! on Facebook, Twitter, Instagram and Pinterest to win the Texas Pete package (although that would be pretty sweet). All you have to do is leave a comment with your favorite thing to consume at a barbecue. Yes, cocktails/desserts count, and embarrassing BBQ stories are greatly appreciated.

The giveaway will close at on Sunday, August 24 at 11:59pm EST. A winner will be chosen at random and announced on Monday, August 25. The giveaway is now CLOSED.

May the odds be ever in your favor.

This giveaway is sponsored by Texas Pete. Thank you for supporting the brands that contribute to the dankness on Domesticate ME! As always, all opinions are my own. Duh. 

Fiery BBQ Flank Steak Tacos with “Summer Mess” Salsa: (Serves 4)

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-9Ingredients:
1 tablespoon olive oil
2 ears corn, kernels removed
2 peaches, peeled, cored and diced (If you’ve never peeled a peach, this handy tutorial will help.)
1 small jalapeño, thinly sliced into rings (If you’re not into super spicy, seed your jalapeño first.)
½ small red onion, minced
1 cup cherry tomatoes, halved
¼ cup fresh cilantro leaves, chopped
½ lime, juiced
Kosher salt
1 pound flank steak
¼ cup Texas Pete’s Fiery Sweet Wing Sauce (or BBQ sauce of your choice)
8 flour tortillas (or corn if you’re doing the gluten-free thing)
For serving: (optional)
Guacamole
Extra BBQ sauce
Grated cheddar cheese or crumbled queso fresco

Preparing your Fiery BBQ Flank Steak Tacos with “Summer Mess” Salsa:

-Heat the olive oil in a large skillet or pan over medium heat. When hot, add the corn kernels and cook for about 8 minutes until tender and lightly browned. Remove from the heat and place in a medium bowl to cool while you prepare the other ingredients for the salsa.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-Step-1-Once the corn has cooled, add the diced peaches, jalapeño, red onion, cherry tomatoes and lime juice to the bowl, and gently toss to combine. (Be careful not to squish the peaches, people!) Season with salt to taste. Refrigerate for 15-20 minutes to allow the flavors to mingle.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-Step-2-Moving on to the steak! Heat a lightly oiled grill or grill pan over high heat. Season both sides of the steak generously with kosher salt.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-Step-3-When hot, place the steak on the grill and cook for about 3 minutes on each side.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-Step-4-Reduce the heat to medium (if using a large grill, just move the steak to a cooler area), and brush the steak with the Fiery Sweet Wing Sauce. Flip and cook for 1 minute. Brush the steak with the remaining sauce, flip and cook for 1 minute more.  (You can cook for slightly longer if you’re not into medium-rare beef.)

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-Step-5-Transfer to a cutting board and let rest for 10 minutes. Slice steak against the grain into strips.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-Step-6-While your steak is resting, warm your tortillas. You can wrap them in tinfoil and warm them in a 375 degree oven for 10 minutes, OR you can use tongs to place individual tortillas straight on your stove’s burner for about 10 seconds on each side.

-Divide steak among tortillas.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-Step-7-Top with salsa and drizzle with some extra BBQ sauce (if you like). Get naughty.

Barbecue-Flank-Steak-Tacos-with-Corn-Peach-Salsa-5

Fiery Barbecue Flank Steak Tacos with “Summer Mess” Salsa

Yield: 4 servings

Ingredients


  • 1 tablespoon olive oil

  • 2 ears corn, kernels removed

  • 2 peaches, peeled, cored and diced (If you’ve never peeled a peach, this handy tutorial will help.)

  • 1 small jalapeño, thinly sliced into rings (If you’re not into super spicy, seed your jalapeño first.)

  • ½ small red onion, minced

  • 1 cup cherry tomatoes, halved

  • ¼ cup fresh cilantro leaves, chopped

  • ½ lime, juiced

  • Kosher salt

  • 1 pound flank steak

  • ¼ cup Texas Pete’s Fiery Sweet Wing Sauce (or BBQ sauce of your choice)

  • 8 flour tortillas (or corn if you’re doing the gluten-free thing)
    For serving: (optional)

  • Guacamole

  • Extra BBQ sauce

  • Grated cheddar cheese or crumbled queso fresco

Instructions


  1. Heat the olive oil in a large skillet or pan over medium heat. When hot, add the corn kernels and cook for about 8 minutes until tender and lightly browned. Remove from the heat and place in a medium bowl to cool while you prepare the other ingredients for the salsa.

  2. Once the corn has cooled, add the diced peaches, jalapeño, red onion, cherry tomatoes and lime juice to the bowl, and gently toss to combine. (Be careful not to squish the peaches, people!) Season with salt to taste. Refrigerate for 15-20 minutes to allow the flavors to mingle.

  3. Moving on to the steak! Heat a lightly oiled grill or grill pan over high heat. Season both sides of the steak generously with kosher salt. When hot, place the steak on the grill and cook for about 3 minutes on each side.

  4. Reduce the heat to medium (if using a large grill, just move the steak to a cooler area), and brush the steak with the Fiery Sweet Wing Sauce. Flip and cook for 1 minute. Brush the steak with the remaining sauce, flip and cook for 1 minute more. (You can cook for slightly longer if you’re not into medium-rare beef.) Transfer to a cutting board and let rest for 10 minutes. Slice steak against the grain into strips.

  5. While your steak is resting, warm your tortillas. You can wrap them in tinfoil and warm them in a 375 degree oven for 10 minutes, OR you can use tongs to place individual tortillas straight on your stove’s burner for about 10 seconds on each side.

  6. Divide steak among tortillas, top with salsa and drizzle with some extra BBQ sauce (if you like).

https://domesticate-me.com/fiery-barbecue-flank-steak-tacos-summer-mess-salsa/

As always, I’m thrilled to be a part of Food Network’s Summer Soirée this week. For more barbecue inspiration, check out the amazing blogs below.

The Lemon Bowl: Tart Cherry Chinese BBQ Pulled Pork
Feed Me Phoebe: Grilled Lamb Kebabs with Lebanese Tomato Salsa
Weelicious: Southern-Style Pork Tenderloin
The Heritage Cook: Caprese Grilled Cheese Sandwiches (Gluten-Free)
Napa Farmhouse 1885: BBQ Pork Ribs
Red or Green: BBQ Salmon with Hot Pepper Jelly Glaze and Marinated Tomatoes
Domesticate Me: Fiery Barbecue Flank Steak Tacos with “Summer Mess” Salsa
Devour: 5 BBQ Sandwiches
In Jennie’s Kitchen: Ginger-Soy Marinated Flank Steak
FN Dish: The Beauties of Barbecue

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