Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
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
- 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.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!