Featured Recipe
Grilled Beef Melon Tacos
By Kate
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Tacos with charred beef strips paired with fresh watermelon chunks and a zesty salsa verde. Quick assembly. Sweet and savory. Cilantro and lime bring brightness. Spicy jalapeño adds heat. Soft tortillas warmed on pan. Melon swapped with cantaloupe for twist. Lime zest in salsa makes it pop. A touch different but simple, fresh flavors with smoky beef. Great balance, easy prep.
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Prep:
20 min
Cook:
10 min
Total:
30 min
Serves:
4 servings
tacos
grilling
summer recipes
Introduction
Grill marks on beef. Sweet melon chunks bright against smoky meat. Quick sizzle, tongues wake up. Cilantro flecks everywhere. Mix in jalapeño, lime tingling sharp. Tortillas wrapped warm, ready to fold. Bite balance: heat, sweet, herb. Not watermelon this time, cantaloupe takes stage. Salsa verde tangy, fresh. Texture contrasts—soft beef, crisp melon, creamy avocado. Easy, fast, no fuss. Summer dinner rush, or any night, flavors punch, simple fix.
Ingredients
About the ingredients
Flank steak or skirt steak works best, thinner slices grill evenly fast. Cantaloupe swaps here for melon but watermelon also fine if preferred, just chop firmer pieces. Jalapeño heat can be dialed back, remove seeds if sensitive. Salsa verde store-bought saves time, homemade boosts flavor. Corn tortillas preferred for authenticity and texture, but flour will suffice if needed. Lime zest brightens all, don’t skip. Avocado adds creamy layer. Olive oil guards against sticking and adds mild fruity note.
Method
Technique Tips
Grilling beef thin ensures quick cooking, smoky flavour locked inside. Let meat rest after grill, juicy bites guaranteed. Tortillas warm fast in dry pan, wrap in cloth to keep heat. Melon salsa assembled last to keep fresh crunch, mix gently to avoid crushing pieces. Slice beef thin against grain for tender mouthfeel, easy eating. Assemble last minute for optimal texture contrast. Lime wedges at table for extra zing. Makes about 4 tacos per person, adjust quantities accordingly. Timing flexible, beef cooks fast so prep salsa while meat grills.
Chef's Notes
- 💡 Use flank or skirt steak. Thin slices grill fast. Get char marks. Rest beef after grilling. Keeps juices in. For perfect balance, combine smoky taste with sweet. Cantaloupe works. But, watermelon fine too.
- 💡 Salsa verde adds freshness. Store-bought saves time. Homemade brings depth. Mix cantaloupe, onion, jalapeño, cilantro. Lime juice brightens flavors. Season with salt to taste. Toss gently; avoid mush.
- 💡 Warm corn tortillas properly. Dry skillet works well. One minute per side is enough. Wrap in towel to keep warm. Tortillas flexible. Soft, perfect for folding. Avoid tearing while assembling.
- 💡 Beef resting is key. Juicy bites guaranteed. Slice against the grain, no one wants tough meat. Thin strips tender and easy to eat. Quick to assemble tacos. Timing matters. Prep salsa first.
- 💡 Serve with lime wedges. Extra zing when squeezing over tacos. Garnish with more cilantro if desired. Avocado slices add creaminess. Contrast textures well. Make it eye-catching; serve fresh!
Kitchen Wisdom
How to adjust spicy level
Control jalapeño heat. Remove seeds for mild. Add less if sensitive. Mix with milder peppers.
Can I substitute ingredients
Yes, use different melons, even peaches work. Try flour tortillas if corn not available.
What to serve with tacos
Consider black beans on side. Chopped salad complements taste. Add rice for fill.
How long can leftovers last
Store in airtight container. Beef can last up to three days. Fresh salsa best consumed within two days.
