Steak Tacos with Blackberry Corn Salsa
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
4-6 servings
Prep Time
6-8 minutes
Cook Time
20 minutes
These Steak Tacos with Blackberry Corn Salsa were so easy and delicious! The strip steak gets marinated in Spiceology Blackberry Balsamic blend and olive oil and seared quickly on a grill or grill pan. The salsa comes together super fast and packs a flavor punch to your taste buds. The whole things comes together in a flash and would make for a super tasty weeknight dinner idea. We partnered with Silver Fern Farms New Zealand Beef & Lamb for this recipe and the beef is 100% grass-fed and raised on open/pastures/in New Zealand, with no added hormones or antibiotics ever. This steak is leaner and ultra-flavorful with a fine texture.
Author: Heather Scholten | Mama Spice
Ingredients
- 1 pack of Silver Fern Farms 100% Grass Fed New Zealand Beef Flat-Iron Steak (10 oz)
- 2 tablespoons Spiceology Blackberry Balsamic blend
-
2 ½ tablespoons olive oil, divided
-
½ cup corn kernels, fresh or thawed
-
½ cup blackberries, quartered
- 1 serrano chilli, minced
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tablespoon sherry or red wine vinegar
- 1 tablespoon chopped cilantro
- 6-8 Corn tortillas
- Cotija cheese, to garnish
- Lime slices, to garnish
Directions
- To a zip top bag, add the steak, Blackberry Balsamic blend and 2 tablespoons of olive oil. Seal well and massage to coat the steaks with the seasoning and oil. Refrigerate for 2-24 hours.
- In a small bowl, mix the corn, blackberries, chili, shallot, garlic, cilantro, red wine vinegar, and the remaining olive oil. Stir well, season with salt, and refrigerate until ready to serve.
- Grill or pan grill the strip steaks to your desired level of doneness, between 3-4 minutes per side for medium-rare. Remove and allow to rest for 5 minutes before slicing.
- Assemble the tacos by topping slices of beef with blackberry corn salsa, cotija, extra cilantro if desired and a squeeze of lime.
