Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
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Unrated
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Total Time
2 hrs
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
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Ingredients
- 2 pound flank steak about 1-inch thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons Worcestershire sauce
- 4 garlic minced, cloves
- 1 1/2 tablespoons ginger freshly grated root
- 10 to 12 corn tortilla 4-inch, or flour tortillas
- 6 ounces queso fresco cheese crumbled
pineapple pico
- 1 cup pineapple diced, fresh, cubed
- 1 pint cherry tomatoes quartered or diced
- 1 jalapeno pepper seeded and diced
- 1/2 onion diced, sweet
- 3 tablespoons cilantro chopped, fresh
- 1 lime juiced
- salt to taste
- black pepper to taste
Instructions
- Season the steak with the salt and pepper. In a bowl, whisk together the olive oil, brown sugar, soy sauce, worcestershire sauce, garlic and ginger. Place the steak in a ziplock bag or a baking dish and pour the marinade over top. Place the steak in the fridge and marinate for anywhere from 2 to 24 hours, flipping the steak occasionally.
- When you’re ready to cook the steak, you can either grill it over high heat for about 5 minutes per side, cook it in a skillet over high heat for about 4 to 5 minutes per side, or place it under the broiler (on high) for 4 to 5 minutes per side. Let the steak sit for 10 to 15 minutes before slicing, then cut against the grain and slice thin strips.
- To assemble the tacos, serve with warmed tortillas, queso fresco and the pineapple pico.
pineapple pico
- Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.
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