Ginger Garlic Steak Tacos with Pineapple Pico de Gallo.
Let’s eat tacos and talk summer and feel feelings and stuff.
Since it’s full swing summer, I’m all in a how-many-things-can-I-shove-in-a-tortilla-and-call-tacos phase. Last week I made some nachos and told Eddie that he could “take the toppings and stuff them in a tortilla.”
Because apparently he doesn’t think nachos suffice. As dinner. Um WHY. Makes no sense.
I am loving right now oh-so much. We’re crossing things off the summer bucket list like whoa and I can’t decide if I feel like I’m seven or seventeen again with the fun we’re having. The only problem is that I’ve kindaaaaa… stopped making dinner? Yeah. I’ve been awful at cooking on the weeknights. It’s been like oh here’s this caprese salad and maybe we can find something else in the fridge orrrr maybe we can just go get tacos. Kind of the latter.
So I made these fantastic steak tacos to say hey I can have fun and cook dinner too.
It sort of worked.
Oh. And.
I’m really just kind of cheating here because the pico is a salsa which is pico anyway but sometimes called salsa. Make sense? I don’t know. I was bored. I needed to trash something up and not put a 54th fruit salsa recipe on my blog.
Except I did just that with another name.
Not even sure if I can describe my love for these tacos. The ginger and the garlic steak… just… ugh. Delicious. Placed in some warm tortillas and covered with a generous crumbling of queso fresco and pineapple pico… can we say new favorite thing? The pineapple pico is a rip off or a recipe in Seriously Delish but it happens to be one of my favorites and something I recreate often. The pineapple worked perfectly with the steak and with summer and now I can’t even deal with boring dinners.
Or ones I don’t make. Back on the wagon!
Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
Yield: serves about 4
Total Time: 2 hours
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
Directions:
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.
