Steak Tacos With Pineapple Salsa

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Get some fresh tortillas and a pound of skirt meat, then make salsa from mostly fresh or canned pineapple, pickled jalapeños and a healthy couple shakes of chile powder, along with plenty of chopped cilantro. Shower the steaks with salt and pepper, and broil them for 2 to 3 minutes a side until they’re perfect and rare. Warm the tortillas. Grate some Cheddar. Rest the steak, slice it, and serve with the tortillas, cheese and that awesome salsa. Anyone want to watch a movie after dinner? We have time.

steak

Preparation of Steak Tacos With Pineapple Salsa:

Step 1. In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the meat and season lightly with salt and pepper. Let stand for 20 minutes.

Step 2. Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes. Transfer to a carving board and let rest for 5 minutes. Carve the meat against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

Steak Tacos With Pineapple Salsa

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Serves: 4 to 5 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon finely grated garlic
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 1/2 pounds skirt steak, cut into 5-inch lengths
  • Salt
  • Pepper
  • Warm corn tortillas, for serving
  • Diced fresh pineapple, for serving
  • Thinly sliced red onion, for serving
  • Cilantro leaves, for serving

Instructions

Step 1. In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pepper. Let stand for 20 minutes.

 

Step 2. Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

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