Grilled Blackberry Steak Tacos with Blackberry Salsa
Steak is made tender and juicy with a blackberry marinade, then topped with a vibrant blackberry salsa!
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equipment
ingredients
Steak
- 2 lbs skirt steak
- 1 1/2 cups Oregon Berries Frozen Marionberries thawed and drained (or fresh)
- 2 Tbsp soy sauce
- 1/4 cup honey
- 1 Tbsp lime juice
- 1/2 cup olive oil
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves
- 1 tsp black pepper
Tacos
- 12 corn tortillas warmed
- 1/3 cup crumbled queso fresco
Salsa
- 1 cup fresh blackberries halved
- 2 serrano peppers seeded and minced
- 1/4 cup chopped red onion
- 1/2 cup chopped seeded tomato
- 1 tsp freshly chopped cilantro
instructions
- Add blackberries, soy sauce, honey, lime juice, olive oil, garlic, thyme, rosemary, and black pepper to a blender. Blend until smooth.
- Add marinade to a bag with steak. Seal and place in the refrigerator for 6 to 12 hours. Remove from the refrigerator for 30 minutes before cooking to rest at room temperature.
- Preheat the grill to medium-high heat (350˚ to 450˚F). Remove steak from marinade and grill for 6 minutes on one side. Flip and cook for another 5 to 6 minutes, until medium-rare. Cook longer if you prefer for desired doneness.
- Place cooked steak on a cutting board and let rest for 10 minutes. Slice against the grain into thin strips.
- Stir together salsa ingredients in a small bowl.
- To assemble tacos, add steak to tortillas. Top with salsa and queso fresco. Serve.