I’m just not ready to say goodbye to summer. But then again, I never am.
Truth be told, it’s not the 90 degree plus days that I’m going to miss. Peaches and tomatoes. That is what I’m going to miss. With each passing week, I know the harvest will start to dwindle and then just like that we’ll get a frost and they’ll be gone. So while the rest of you are digging into your pumpkin arsenals, I’m staging a protest. Until I can no longer get ‘em fresh, you will have to *suffer* through a few more peach, tomato and zucchini recipes.
I get it, I really do. Especially when the colors look like this. There is an undeniable nip in the air and I love having to wear a sweatshirt in the early morning hours. BUT I’m still not ready to start making all things pumpkin. Especially when the peaches are as good as they are right now. I know the south claims to have the best peaches but I am going to politely disagree. It’s something about our cool mountain air. It does something magical to the stone fruit. I’ve never tasted a better peach or plum then I have from our very own local farmers market.
If you follow me on Twitter or Instagram, you know that I’ve been canning up a storm. Blueberries, tomatoes, and now peaches. My good friend, Liza, and I put up some some dilly beans and boozy peaches over the weekend. I keep saying I’m done with the canning for the season yet I keep finding myself saying yes when a friend asks if we can do a day of canning!
I had a handful of peaches leftover so I decided to whip up a quick salsa to compliment to the savory flank steak I had marinating in the fridge. Peaches in salsa is a no brainer and grilled flank steak on a crispy corn tortilla is genius. Together they made for one scrumptious dinner. Light but so full of flavor, my husband and I both downed them mmm’ing and uh-huh’ing through every bite. To me this is the perfect meal to as summer starts to wind down. The dish is swimming in the flavor of summer and while it’s still warm enough to eat outside, our view couldn’t help but remind us that fall is amongst us and winter is just around the corner.
Soon enough the snow will fly and I’ll be snowboarding the beautiful view I’m so lucky to have out my front porch. Until then, enjoy the last bits of warmth and especially any awesome produce you can get your hands on!
Happy Monday to you. xo
OTHER RECIPES YOU MIGHT ENJOY:
Smokey Pulled Pork Tacos with Peach-Cherry Salsa, from Iowa Girl Eats
Quick and Easy Black Bean Soup with Peach Salsa, from Soup Chick
Bruschetta with Brie and Peach Salsa, from In Good Taste
Coconut-Crusted Tofu Bites with Peach Salsa, from Inspired Bites
- 1.5 lb flank or skirt steak
- 1/8 cup red wine vinegar
- 1/8 cup soy sauce
- 1 teaspoon garlic powder
- juice of 1 lime
- 1/2 teaspoon each, salt and pepper
- 2 medium peaches
- 1 large tomato
- 1/4 small red or white onion, diced
- 1/2 jalapeno pepper, seeded & minced
- juice from 1 lime
- 1 teaspoon honey
- salt and pepper to taste
- 6 corn tortillas
- vegetable or other flavorless oil
- To marinate the meat, combine steak, vinegar, soy sauce, garlic powder and salt and pepper into a ziplock bag. Marinate in the fridge for at least 2 hours and up to overnight.
- Meanwhile, to prepare the salsa, dice the peaches and tomato into a 1/8-inch dice. Add them to a small bowl along with the diced onion, minced jalapeno pepper, lime juice, and honey. Season to taste with salt and pepper.
- To make the tostada shells, preheat the oven to 400F degrees. Brush each side of the corn tortilla with a smidge of vegetable oil. Cook for 5 minutes and them turn tortillas over and cook for another 5 minutes until shells are lightly brown and crispy.
- To grill the steak, remove from fridge 20 minutes before you plan on grilling. Turn grill on to medium-high. Sear meat and turn heat down to medium. Cook for 5 minutes, untouched. Flip meat and cook for 4-5 minutes more. Turn heat back up to medium high so you get a nice sear on the other side. Remove steak from grill and let rest 10 minutes before slicing against the grain.
- Divide meat between 6 tortillas and top with desired amount of salsa and serve with romaine lettuce and lime wedges if desired.