Steak Tacos with Oven Roasted Tomato and Kale Salsa

When I make family dinner, I always encounter this huge dilemma.

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My dad and brother are men of the meat-and-potato variety. I literally cannot remember the last time I went out to dinner with my dad and he didn’t order a burger. My mom, sister and I are fish, veggie and quinoa freaks (save for the wine and cupcakes, obviously). Really, there’s not huge amount of overlap here.

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So what’s a girl to do when you have to please everyone??

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Steak tacos. Duh.

Massive amounts of spicy, juicy, tender steak. Healthful salsa with tomatoes and kale (the kale was part of this weeks CSA share from Riverland Farm!). Whole wheat tortillas. Vegetable toppings for days (if you so choose). The ultimate solution to the never ending meat vs veggie predicament.

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This was a easy grilling adventure that left the entire family full and satisfied. It can be thrown together in as little as an hour, and the smell of steak on the grill while everyone gathers around with drinks in hand is the definition of summer.

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Quandry solved, thank heavens.


Total Time: 1 hour

Yield: about 8 tacos


  • 1 ½ lb flank steak
  • 1 ½ tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground coriander
  • ½ teaspoon coarse salt
  • ½ teaspoon freshly ground pepper

Roasted tomato salsa

  • 4 medium sized tomatoes cut into large sections
  • ½ large white onion, cut into large slices
  • 1 jalapeno, sliced lengthwise
  • 5 leaves kale, stems removed
  • 3 tablespoons olive oil
  • Sea salt, ground pepper for seasoning
  • 3-4 cloves garlic
  • ¼ cup parsley or cilantro (depending on your preferences)

Other taco necessities

  • Whole wheat tortillas
  • Red cabbage or romaine lettuce
  • Crumbled queso fresco
  • Guacamole

Mix all spices together in a small bowl. Coat steak with spices and rub on to the meat evenly. Cover and let meat sit for at least 30 minutes (I did 90 minutes for mine!)

Preheat oven to 425° F. Place tomato, onion and jalapeno on baking sheet and drizzle evenly with olive oil. Season with salt and pepper and roast for 25 minutes, until tomatoes are browned. In the last 5 minutes of baking, add kale leaves to baking sheet. Remove from oven and let cool.

Mince garlic, chop parsley and add both to a medium sized bowl. Place all the veggies from the baking sheet on to a cutting board and chop until it reaches your desired consistency. Add to the bowl with the garlic and parsley and combine.

Preheat your grill to medium high heat. Brush the grate with olive oil and place the steak on the grill. Cook to desired temp (I did about 7 minutes on one side and 4 on the other for medium rare- it was perfection). Remove from heat, cover and let rest for 10 minutes.

Cut the meat against the grain on a diagonal in to thin slices. Assemble your tacos as desired (taco preferences are super diverse) and eat up!

Adapted from Bev Cooks.


4 thoughts on “Steak Tacos with Oven Roasted Tomato and Kale Salsa


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