Steak Tacos with Peach Salsa + Beso Del Sol Sangria

Even though the temperatures in Chicago this summer have felt more like fall, I’ve still been craving cold beverages to help “beat the heat”.  There is a new sangria out on the market called Beso Del Sol that is the first premium, 100% natural bag-in-box on the market.  It is imported from Spain and is the perfect summer time drink!

When asked to create a recipe to pair with this sweet, fruity sangria, I jumped at the chance.

I knew I wanted to incorporate fruit into my dish as a way to compliment the fruitiness of the sangria itself.  I love making fresh salsas so I came up with these easy Steak Tacos with Peach Salsa.

Steak Tacos with Peach Salsa

Ingredients

• 1.5 – 2 lb flank steak
• 1/4 cup extra virgin olive oil
• 1.5 tbsp soy sauce
• 1 tbsp honey
• 1/2 tbsp brown sugar
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1 tsp salt
• 1 tsp pepper
• 12 corn tortillas

Peach Salsa

• 2 peaches, diced
• 1 small tomato, diced
• 1/4 cup red onion, diced
• 1/2 jalapeno, seeded and diced
• 1 large handful cilantro, chopped
• juice of 1/2 lime
• salt and pepper, to taste

Directions

Season the steak with salt and pepper.  In a bowl, whisk together olive oil, soy sauce, honey, brown sugar, and garlic.  Place steak in a gallon size zip-lock bag and pour marinade over the top.  Place in a refrigerator for 2-6 hours (or overnight).  The longer the steak marinates, the more flavor it will pick up from the sauce.  I let mine sit for about 4 hours.

While the steak is marinating, prepare the salsa.  Dice peaches, tomato, onion, jalapeno, and cilantro and place into large bowl.  Mix ingredients together with lime juice and salt.  Let sit for at least 30 minutes so the flavors can develop.

When the steak is done marinating, turn grill on medium-high heat and cook on each side for about 7 minutes.  Once the steak is done, let it rest for 10 minutes before slicing.

Slice steak thinly and serve on warm corn tortillas topped with the peach salsa and a little extra cilantro for sprinkling.

Beso Del Sol Sangria can be purchased at Angelo Caputo’s Fresh Markets in the Chicago area.

Disclaimer: I was sent a gift card to purchase the Beso Del Sol Sangria at no cost to me, but all opinions are my own.

Linking up with Jenn.