Servings
Font
Back
0 from 0 votes

Ginger Garlic Steak Tacos with Pineapple Pico de Gallo

Whether you're entertaining or relaxing, this recipe hits the spot.

Total Time
2 hrs
Servings: 4
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 pound flank steak, about 1-inch thick
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons Worcestershire sauce 
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons freshly grated ginger root
  • 10 to 12 (4-inch) tortillas, corn or flour
  • 6 ounces queso fresco cheese, crumbled
pineapple pico
  • 1 cup fresh pineapple cubes, diced
  • 1 pint cherry tomatoes, quartered or diced
  • 1 jalapeño pepper, seeded and diced
  • 1/2 sweet onion, diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. To assemble the tacos, serve with warmed tortillas, queso fresco and the pineapple pico.
pineapple pico
    Cup of Yum
  1. Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.