Yields: 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
- 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.
- 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.
- 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.
- 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.
- 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, top with salsa and drizzle with some extra BBQ sauce (if you like).