Let’s eat tacos, celebrate summer, and enjoy a few feelings along the way.
Summer is in full swing and I’m in a phase of seeing how many delicious things I can stuff into a tortilla and call tacos. Last week I made nachos and Eddie insisted I transfer the toppings into a tortilla instead — because apparently nachos as dinner are never enough. Go figure.
I’m absolutely loving this season. We’re powering through the summer bucket list and having so much fun that some nights feel like being seven again, and others like being seventeen. That said, I’ve admittedly been lax about cooking weeknight dinners lately. It’s been more like grabbing a caprese salad, grazing in the fridge, or heading out for tacos. Mostly the latter.
So I decided to make these ginger garlic steak tacos to prove I can still have fun and make a proper dinner.
Also, I’ll admit I’m cheating a bit by calling the topping a pico — it’s a salsa, but pico de gallo feels right here. I didn’t want to add yet another fruit salsa to the blog, so I renamed it and called it pineapple pico. Guilty as charged.
These tacos are one of my new favorites. The ginger and garlic in the steak are incredibly flavorful — tender, savory, and slightly sweet from the brown sugar — and they pair perfectly with warm tortillas, crumbled queso fresco, and bright pineapple pico. The pineapple pico brings a fresh, tangy-sweet contrast that makes the whole thing sing. It’s inspired by a favorite recipe I often recreate, and it’s ideal for summer evenings when you want something easy but memorable.
After a few weeks of skipping proper dinners, this brought me right back on track. Simple, bright, and satisfying — exactly what weeknight summer cooking should be.
Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
4
2 hrs
Pin Recipe
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, crumbled
Pineapple Pico
- 1 cup fresh pineapple, diced
- 1 pint cherry tomatoes, quartered or diced
- 1 jalapeño, 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 salt and pepper. In a bowl, whisk together olive oil, brown sugar, soy sauce, worcestershire, garlic, and ginger. Place the steak in a zip-top bag or baking dish and pour the marinade over it. Refrigerate and marinate 2 to 24 hours, flipping occasionally.
- Cook the steak over high heat: grill about 5 minutes per side, sear in a skillet about 4–5 minutes per side, or broil on high 4–5 minutes per side. Let rest 10–15 minutes, then slice thinly against the grain.
- To assemble tacos, warm tortillas, add sliced steak, a generous sprinkle of queso fresco, and top with pineapple pico.
Pineapple Pico
- Combine pineapple, tomatoes, jalapeño, onion, cilantro, lime juice, and salt and pepper in a bowl. Stir and let sit about 30 minutes for flavors to meld.
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It’s a dream meal.