Recipe by Alexa Weibel
Start to Finish: 20 minutes
2 nectarines (about 5 oz. each)—halved, pitted, and sliced into thin wedges
1/3 cup small fresh cilantro sprigs
1/3 cup very thinly sliced red onion rounds
1 tbsp. thinly sliced jalapeño chile (about 1/2 small chile)
1 tsp. lime zest plus 2 tbsp. juice (from 1 lime)
2 tsp. olive oil
1 tsp. chili powder
1/2 tsp. ground hot paprika
2 strip steaks (about 1 lb. each)
8 corn tortillas
1/2 cup crumbled feta (about 1 1/2 oz.)
1. Preheat a grill or grill pan to medium-high. In a medium bowl, toss the nectarines, cilantro, onion, chile, lime zest and juice, and oil. Season the nectarine salsa with salt and pepper.
2. In another small bowl, whisk the chili powder, paprika, 1 1/2 tsp. salt, and 1 tsp. pepper. Pat the steaks dry, then rub all over with the spices.
3. Grill the steaks until grill marks start to form and the steaks are cooked to desired doneness, about 5 minutes per side for medium-rare. Let rest for 5 minutes. While the steaks rest, grill the tortillas until charred in spots, about 30 seconds per side. Thinly slice the steaks. Divide the steaks, feta, and nectarine salsa among the tortillas.