Market to Menu: The Peached Tortilla

Last Wednesday, Sustainable Food Center's Farmers' Market at The Triangle was fortunate to host yet another successful 'From Market to Menu' cooking demonstration, made possible by the Texas Department of Agriculture's GO TEXAN program. We welcomed Executive Chef and founder of The Peached Tortilla, Eric Silverstein, to lead the demonstration, offering market shoppers new ways to cook at home with farm-fresh ingredients.

As an ode to The Peached Tortilla's Asian-influenced Southern cuisine, Eric delighted and inspired market-goers by cooking Vietnamese--style grilled flank steak with a pear & miso dressing-tossed salad, finished with grilled peaches and fresh watermelon radishes. Using ingredients from some of our vendors (including Animal Farm Organic Garden mixed greens and arugula and Engel Farms peaches), Eric assembled the steak and salad dish right there on site, sharing some of his pro techniques and tips along the way.

The results? Melt-in-your-mouth steak perfection, served over a bright and fresh salad that offered the perfect balance of sweet, savory, and umami flavors. Everyone in attendance that day was beyond satisfied by the end of the demo and tasting, getting to take with them recipes for Eric's steak marinade, salad, and dressing. We are so grateful to Eric for taking the time to come out and support GOTEXAN's 'From Market to Menu' initiative and for bringing some fresh flavors to SFC's markets! Enjoy the pictures and the recipe below.


Vietnamese Steak with Grilled Peach Salad

(serves 4)

1.5 lbs flank steak


  • 1 c fish sauce
  • 1/4 c rice wine vinegar
  • 1/2 c granulated sugar
  • 1 c water
  • 2 T lime juice
  • 2 T chili garlic
  • 6 garlic cloves

Blend marinade ingredients and marinate flank steak overnight. Remove steak from marinade and pat dry. Light a fire in a charcoal grill or heat a gas grill to high heat. When grill is ready, sear flank steak three to four minutes on each side 3 minutes each side. Let steak rest for five minutes. Slice thinly against the grain.

Grilled Peach Salad:

  • 2 peaches
  • olive oil
  • 1 small bunch mint, torn
  • 1 small bunch cilantro, torn
  • 1/3 lb fresh, tender greens (kale, arugula, field greens, etc.)
  • salt and pepper to taste

Slice peaches, then brush with olive oil, season with salt and pepper grill for 30 seconds on each side. Toss with fresh mint, cilantro, greens and miso pear vinaigrette. Add salt and pepper to taste.

Miso Pear Vinaigrette:

  • 1/2 T white miso
  • 1/3 t yellow mustard
  • 1/2 T honey
  • 2 T rice vinegar
  • 3 oz silken tofu
  • 1/2 fresh pear (substitute peach if pears are not in season)
  • 1/4 cup canola oil
  • salt to taste

Place miso, yellow mustard, honey, rice vinegar, silken tofu, and pear into blender and puree. Slowly add canola oil until dressing is emulsified. Place into a separate bowl. Toss the chopped cabbage with the miso dressing lightly, then add salt to taste.

Note: can be made up to 3 days ahead of time.

About Eric Silverstein:

Chef Silverstein's wildly successful food truck, The Peached Tortilla, earned rapid success upon opening in 2010, garnering such accolades as Eater Austin's pick for 2012's Food Truck of the Year and making it on The Daily Meal's list of 101 Top Food Trucks in the U.S. Eric and his team at The Peached Tortilla are currently gearing up to open their first brick and mortar location on Burnet Road, slated to open this Fall. Eric, thank you so much for coming out and refreshing our market shopping list! We wish you and your team the best of luck with the new restaurant. We'll be first in line opening day!