Steak Tacos with Strawberry Peach Salsa

& living my best lake life in north carolina

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!

CATCH UP!

Hello from North Carolina! Every summer, Grant and I come spend time with his family at their lake house, and this year, my entire side of the family came with us, so that has been special. I’m talking my siblings and their spouses. So needless to say, I am in major family mode right now, but I did manage to shoot quite a few recipes before I left (although 30-minute budget meals will resume next week).

I’m typically a go-go-go girl through and through (although I am slowing down with age), so it’s atypical to be in a place where I feel fully relaxed, without a sense of urgency. I don’t get hard on myself for sleeping in or for not shooting enough content, and of course, as I say repeatedly, anytime I’m near a body of water, I’m instantly relaxed. And I’m double relaxed if I can get into that body of water, so obviously I’ve been taking my fair share of dips in the lake.

Considering there are 17 of us between our two families, there are definitely moments of high energy and chaos, but I feel grateful to be here with everyone. And it’s so fun to let my family into another slice of my life.

THINGS I’M LOVING!

I find so many of my gold earrings at Madewell, especially since they so often go on sale, and I recently snagged these ribbed wavy earrings. They’re fun but chic — good for everyday or dressing up — and right now, they’re on sale for less than $25. I’ve also created a roundup of my other favorite gold earrings from Madewell.

I everything flowy as can be, and this maxi skirt from Cotton On hits maximum flow. It’s a tiered maxi skirt, which I know is v on trend right now, but I got one in black to be just a ~little bit different.~ No, I’m just kidding, I don’t care if it’s too trendy right now, it’s comfortable, versatile, and super flattering! Comes in white and different colors as well.

Now that it’s warmer and I’m making lots of bright and fresh salads, I’ve been finding myself using Brightland’s Parasol Champagne Vinegar often. It’s made with Chardonnay grapes and navel oranges, and it tastes great whisked into dressings or even paired with just some good quality olive oil.

ACTIVE CODES!

Supplements

• KALEMEMAYBE25 gets you 25% off your first order with Ritual!

• Use my link to get up to 45% off Grüns gummy vitamins!

Food

• KALEMEMAYBE gets you 10% off Fishwife products!

• KMM10 gets you 10% off your first purchase with Ground Up Nut Butters

• DRIZZLE gets you 20% off Little Zing Mustard

Other Products

• CARINA10 gets you 10% off Starter Kits from Branch Basics!

• CW15 for 15% off Bon Charge Red Light Therapy

RECIPE!

I don’t know what happened to me, but this year I’ve been craving steak like no other. I went from someone who only ate steak maybe once a year to someone who eats it once a month. However, when I say steak, I suppose I should clarify that I have a hankering specifically for hanger steak. It’s my favorite.

Hanger steak is similar to flank or skirt steak in the sense that it’s long and flat, but I like it better because it’s richer and more tender. I usually buy mine online at Good Eggs. If you use this link to shop, you can get $45 off your first order! This is not sponsored at all, I’m just a regular consumer who happens to be a fan.

These steak tacos are made with a strawberry peach salsa, which capitalizes on everything summer has to offer: strawberries, peaches, cucumbers, avocado, cilantro, lime. It’s so fresh and pairs well with the steak. A little cotija cheese on sprinkled on top to balance out the sweet salsa with some savory.

If you’re not a meat eater, you could also just make the salsa and eat it with some tortilla chips! It’s so tasty and screams summer (yes, I’m obsessed with summer, I know).

Steak Tacos with Strawberry Peach Salsa

Ingredients (makes about 6 tacos)

Steak Tacos with Strawberry Peach Salsa

• 16 oz hanger steak

• 1 tbsp avocado oil

• 1 avocado, sliced

• Cotija cheese

• 6 taco sized flour tortillas

Strawberry Peach Salsa

• 1 peach, finely chopped

• ⅓ cup finely chopped strawberries (about 4-5)

• 1 jalapeño, finely chopped

• ½ cup finely chopped yellow or white onion

• ¼ cup finely chopped cilantro

• Juice of 2 limes

• ⅛ cup olive oil

• Pinch of salt

1. Season your steak with salt and pepper on both sides. Heat up a medium cast-iron skillet on medium-high heat.

2. Once the pan is really hot, add the oil, and then add the steak. Cook for 3 to 5 minutes on each side depending on how thick your steak is and how you want it cooked. Look for an internal temperature of 125ºF for medium rare or 135ºF for medium. Remove steak from the pan, and let rest for 5-10 minutes before cutting into 1/2 inch slices for the tacos.

2. Prepare the salsa by mixing together everything in a medium bowl.

3. Heat the tortillas on an open flame for about a minute on each side until lightly charred.

4. Assemble your tacos by adding the sliced steak to the warmed tortillas and spooning on some salsa. Top with avocado and a sprinkle of cotija cheese. Serve warm!

IN CASE YOU MISSED IT!

Last week, paid subscribers received a recipe for Chickpeas Al Limone, a spin on pasta al limone that uses chickpeas and brown rice for protein! I love how this one feels decadent and special, but the ingredients are so minimal!

Just a reminder that anytime you become a paid subscriber, you get access to ALL of the recipes in the archive. You can always do a free 7-day trial as well!