Let’s eat tacos, celebrate summer, and savor the moment.
Summer is in full swing and I’m in a phase of seeing how many delicious things I can tuck into a tortilla. Recently I made nachos and suggested to Eddie that he could “take the toppings and stuff them in a tortilla.” Because apparently nachos aren’t quite enough for dinner. Go figure.
I’m having a blast — checking items off the summer bucket list and feeling nostalgic in the best possible way. The downside? Weeknight dinners have been getting a little neglected. Lately it’s been easy to throw together a caprese salad and either dig through the fridge for something else or opt for tacos. Often we choose tacos.
To prove I can still have fun and make dinner, I put together these ginger-garlic steak tacos with a bright pineapple pico de gallo. They strike the right balance between bold, savory steak and a fresh, summery topping.
Quick note: calling the pineapple topping a “pico” is a bit of a cheat since it’s basically a salsa — but it’s fresher and chunkier in pico style, and I didn’t want to add yet another fruit salsa label to the blog. Whatever you call it, it’s delicious.
The ginger and garlic marinade gives the steak an irresistible savory depth. Sliced thin and piled into warm tortillas, topped with crumbled queso fresco and that bright pineapple pico, these quickly became a new favorite. The pineapple adds a sweet-tart contrast that complements the savory steak and feels exactly right for summer evenings.
I adapted the pineapple pico from a favorite recipe in my cookbook, and it’s one I make often. The combination works beautifully with grilled or pan-seared steak and turns a simple weeknight meal into something special.
Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
4
2 hrs
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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
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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, pour the marinade over it, and refrigerate for 2 to 24 hours, flipping occasionally.
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When ready to cook, grill over high heat about 5 minutes per side, or sear in a hot skillet 4–5 minutes per side, or broil on high 4–5 minutes per side. Let the steak rest 10–15 minutes, then slice thinly against the grain.
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Serve on warmed tortillas with crumbled queso fresco and pineapple pico.
Pineapple Pico
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Combine pineapple, tomatoes, jalapeño, onion, cilantro, lime juice, and salt and pepper in a bowl. Stir and let sit 30 minutes to allow flavors to meld.
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It’s a dream meal: bright, bold, and perfect for summer dinners. Back on the wagon and ready for more tacos.