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Ginger Garlic Steak Tacos with Pineapple Pico de Gallo

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  • 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 jalapeƱo pepper, seeded and diced
  • 1/2 sweet onion, diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • salt and pepper to taste


  • 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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